CREAMY CHICKEN ENCHILADA SOUP
If you love sour cream chicken enchiladas, you will love this soup. It's easy to throw together and is not too spicy (unless you want to use more spicy ingredients). It is thick and creamy and wonderful comfort food. Makes a large pot of delicious, mildly spicy, creamy soup that tastes just like sour cream chicken enchiladas!
Provided by JeriM in Austin, Tx
Categories Mexican Soups and Stews
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
- Remove soup from the heat and stir in sour cream until well blended.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 25.2 g, Cholesterol 86.3 mg, Fat 20 g, Fiber 2.1 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 1125 mg, Sugar 4.5 g
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
EASY CHICKEN ENCHILADA SOUP
Came across this recipe in a Kraft cookbook and did a few little changes. It's very simple and quick to do. It has become a regular in our house hold. Hope you enjoy!
Provided by BJoshua
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, in a saucepan, add Olive Oil, Onion and Chicken Breast and cook till chicken is almost done and juices are almost clear. About 4 to 6 minutes. Add Garlic and Jalapeno and cook for two more minutes. Add Taco Seasoning and Water and cook till the water has almost completly evaporated.
- Once the water is just about gone , add the rest of the ingredients and heat to just before it boils and remove. Serve with tortilla strips and cheddar cheese.
Nutrition Facts : Calories 478, Fat 28.1, SaturatedFat 8.5, Cholesterol 98.6, Sodium 1810.2, Carbohydrate 24.9, Fiber 1.3, Sugar 3.3, Protein 31
CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.
ENCHILADA CHICKEN SOUP
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
CREAM OF CHICKEN SOUP ENCHILADAS RECIPE
I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.
Provided by Jellyqueen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heatr oven to 350°F.
- Spray 13x9 baking dish with cooking spray.
- In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
- Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
- Spoon remaining mixture onto top of the tortillas and cover pan with foil.
- Bake 30 to 35 minutes.
- Remove from oven and top with the reserved cup of cheese.
- Bake 5 minutes longer, or until cheese is melted.
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