Southwestern Enchilada Chicken Soup Recipes
SOUTHWEST ENCHILADA BAKE
The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 12
Steps:
- Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.
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 :
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
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
SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP
The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.
Provided by bleucheeseme
Categories Mexican Chicken Soups and Stews
Time 8h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
- Use forks to shred chicken. Stir in cooked rice.
- Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g
EASY SOUTHWEST CHICKEN CASSEROLE BAKE RECIPE
An easy dinner that your whole family love! You probably have all the ingredients that you need to make it right now!
Provided by Camille Beckstrand
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray.
- In the prepared pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, chilis, tomatoes and cheese. Repeat layers with remaining ingredients.
- Cover pan with aluminum foil and bake for 35-40 minutes. Remove foil and bake for 10 more minutes or until it starts to bubble.
- Let stand for 10 minutes before serving. Top with additional tomatoes and diced avocado.
Nutrition Facts : Calories 434 kcal, Carbohydrate 23 g, Protein 20 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 84 mg, Sodium 875 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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