Makeover Chicken Enchilada Soup Recipes

MAKEOVER CHICKEN ENCHILADAS

Makeover Chicken Enchiladas image

Mexican food is often loaded with fat and calories. We were able to take this recipe and make it over to be a healthier version you will be proud to serve to your family.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken breasts
1/2 cup water
5 teaspoons minced garlic, divided
1 cup finely chopped onion
4 teaspoons canola oil
2 cans (4 ounces each) chopped green chilies
4 teaspoons chili powder
1-1/4 teaspoons salt
1 teaspoon each ground cumin and dried oregano
1/4 teaspoon pepper
1/2 cup all-purpose flour
1-1/2 cups reduced-sodium chicken broth, divided
1 cup fat-free milk
2 cups shredded reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches)
1 cup thinly sliced green onion, divided

Steps:

In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside., In a nonstick skillet, saute onion in oil until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasoning; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside., In a large nonstick skillet, heat remaining chicken broth. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas. Cover and bake at 400° for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; cover an let stand for 5 minutes. Garnish with remaining green onions.

Nutrition Facts :

EASY CHICKEN ENCHILADA SOUP

Easy Chicken Enchilada Soup image

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

Ingredients

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

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

MAKEOVER CHICKEN ENCHILADA SOUP

Makeover Chicken Enchilada Soup image

Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili's. Here's the skinny version I make at home. -Traci Campbell, Saginaw, Texas

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

2 corn tortillas (6 inches)
1/2 teaspoon canola oil
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
SOUP:
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
5 cups water, divided
2 teaspoons reduced-sodium chicken base
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/3 cup masa harina
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups cubed cooked chicken breast
3/4 cup pico de gallo
6 tablespoons shredded Colby-Monterey Jack cheese

Steps:

Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat., Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside., Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.

Nutrition Facts : Calories 266 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 866mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

LEFTOVER CHEESY CHICKEN ENCHILADA SOUP

Leftover Cheesy Chicken Enchilada Soup image

Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.

Provided by bprimeau

Categories Chicken Soup

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
20 fluid ounces chicken broth
1 (10 ounce) can hot enchilada sauce
1 teaspoon Southwest seasoning
½ pound shredded cooked rotisserie chicken
2 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup cooked brown rice
1 cup whole kernel corn, drained
18 tortilla chips

Steps:

Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 26 g, Cholesterol 84.8 mg, Fat 23.7 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 13.5 g, Sodium 1489.4 mg, Sugar 2.8 g

CHICKEN ENCHILADA SOUP- HOMEMADE GOURMET

Chicken Enchilada Soup- Homemade Gourmet image

Recipe using Homemade Gourmet's Chicken Enchilada Soup Seasoning. See Cookingfor7's "Homemade Gourmet Recipes" public recipe book for more recipes using Homemade Gourmet products. Canned chicken can be used in this recipe if desired.

Provided by Homemade Gourmet Ju

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

7 tablespoons homemade gourmet chicken enchilada soup mix
1 (14 1/2 ounce) can diced tomatoes
1 cup milk
4 cups water
1 cup cooked chicken (diced or shredded- optional)

Steps:

In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.

Nutrition Facts : Calories 57.5, Fat 2.3, SaturatedFat 1, Cholesterol 17.4, Sodium 96.2, Carbohydrate 3.4, Fiber 0.5, Sugar 1.3, Protein 5.8

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