CHEESY CHICKEN ENCHILADA SOUP
This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
Provided by Joanna Cismaru
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Add the diced tomatoes, black beans, frozen corn and stir.
- Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
Nutrition Facts : Calories 359 kcal, Carbohydrate 26.9 g, Protein 23.6 g, Fat 18.1 g, SaturatedFat 8.9 g, Cholesterol 70 mg, Sodium 533 mg, Fiber 5.8 g, Sugar 4.5 g, ServingSize 1 serving
CHEESY CHICKEN ENCHILADA SOUP
Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, mix all ingredients except tortilla chips.
- Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1/2 g
SOUTHWESTERN ENCHILADA CHICKEN SOUP
Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer.
Provided by out of here
Categories Chicken
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute the cut up chicken (I cut in thin strips).
- Saute in the hot oil until lightly browned.
- Transfer to a crock pot.
- Stir in remaining ingredients.
- Cover and cook on low 6-8 hours.
- Cut tortilla strips thin and fry in hot oil until browned.
- Top each bowl of soup with tortilla strips and shredded cheese.
Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4
LEFTOVER CHEESY CHICKEN ENCHILADA SOUP
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
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
SOUTHWESTERN CHICKEN SOUP
This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts :
SOUTHWESTERN CHICKEN TORTILLA SOUP
Steps:
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
Nutrition Facts :
EASY CHEESY CHICKEN ENCHILADA SOUP
Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!
Provided by edlong1121
Categories Mexican Chicken Soups and Stews
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g
SOUTHWEST CHICKEN ENCHILADAS
This is from a local Hospital web site. I decided to add some of their recipes here because they all look healthy and delicious.
Provided by Gingerbear
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
- In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
- Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
- In a medium bowl, combine sour cream and chicken broth.
- Pour over enchiladas and top with remaining cheese.
- Bake uncovered 15-20 minutes.
Nutrition Facts : Calories 227.8, Fat 5.5, SaturatedFat 2.2, Cholesterol 31, Sodium 398.2, Carbohydrate 25, Fiber 1.2, Sugar 5, Protein 18.6
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