Chicken Enchilada Pasta Soup Recipes

CHICKEN ENCHILADA PASTA

Chicken Enchilada Pasta image

A delicious pasta dish that is a meal in one and tastes like an enchilada!

Provided by Alyssa Rivers

Time 30m

Number Of Ingredients 19

Ingredients

2-3 chicken breasts (cooked & shredded)
2 tbsp. olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red pepper (diced)
1 4 oz can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 10 oz. cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese
1 cup sour cream
1 pound Penne pasta
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream

Steps:

Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!

CHICKEN ENCHILADA PASTA

Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Steps:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

CHICKEN ENCHILADA PASTA SOUP

Chicken Enchilada Pasta Soup image

Make and share this Chicken Enchilada Pasta Soup recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 1/4 cups chicken broth (from two 32-oz. cartons)
2 (14 3/4 ounce) cans cream-style sweet corn
2 (10 ounce) cans red enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1 (10 ounce) can chunk white and dark chicken meat, in water, undrained (I use leftover cooked white and dark chicken meat)
1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves, crushed
1 medium onion, chopped
12 ounces shredded colby-monterey jack cheese

Steps:

In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
Bring to a boil over medium-high heat.
Add all remaining soup ingredients; mix well.
Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
Ladle soup into individual bowls.
Garnish each serving with onion and cheese.

Nutrition Facts : Calories 554, Fat 23.1, SaturatedFat 12, Cholesterol 84.8, Sodium 1856.1, Carbohydrate 54.9, Fiber 4.1, Sugar 8.3, Protein 34.7

CHEESY CHICKEN ENCHILADA SOUP

Cheesy Chicken Enchilada Soup image

This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
½ cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
½ teaspoon salt, or more to taste

Steps:

Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g

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