Arlene's Cafe Chicken Enchilada Soup Recipe

Name: Arlene's Cafe Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: minced garlic (in oil, up to 2 T.); 2 medium onions (diced); 20 ounces stewed tomatoes (two 10 oz cans); 20 ounces tomatoes and green chilies (two 10 oz cans); 20 ounces enchilada sauce (I used one 19 oz can); 1 tablespoon chili powder; 2 teaspoons cumin; salt and pepper (to taste); 1 cup queso quesadilla pasteurized cheese, grated (Arlene used the Nochebuena brand); 1 cup grated cheddar cheese; 12 corn tortillas (cut in small pieces (12 to 15); ¼ cup fresh cilantro (chopped)

Servings: persons

minced garlic (in oil, up to 2 T.)
2 medium onions (diced)
20 ounces stewed tomatoes (two 10 oz cans)
20 ounces tomatoes and green chilies (two 10 oz cans)
20 ounces enchilada sauce (I used one 19 oz can)
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper (to taste)
1 cup queso quesadilla pasteurized cheese, grated (Arlene used the Nochebuena brand)
1 cup grated cheddar cheese
12 corn tortillas (cut in small pieces (12 to 15)
¼ cup fresh cilantro (chopped)

1
Simmer chicken breasts gently in 2 1/2 quart water for about 1 hour, skimming off scum as it appears.
2
Let chicken cool in resulting broth, then debone and shred, setting it aside.
3
Reserve broth, strain, if desired.
4
In a large stock pot, combine reserved chicken stock, garlic, onion, stewed tomatoes, tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt and pepper.
5
Bring to a boil; reduce heat.
6
Add shredded chicken, Queso Quesadilla cheese, Cheddar cheese and tortilla pieces.
7
Reduce heat to low.
8
Simmer till cheese melts and tortillas soften.
9
Stir often to prevent cheese from sticking to bottom of pot.
10
When cheese has melted, add fresh cilantro and adust seasong.
11
Cool soup to room temperature Cover and store in fridge overnight, letting flavors blend.
12
When ready to serve, bring to simmer over low heat, stirring often.
13
Serve with hot cornbread or hush puppies.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: minced garlic (in oil, up to 2 T.), 2 medium onions (diced), 20 ounces stewed tomatoes (two 10 oz cans), 20 ounces tomatoes and green chilies (two 10 oz cans), and more.

Yes, Arlene's Cafe Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arlene's Cafe Chicken Enchilada Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions