Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen corn tortilla; vegetable oil; 1 small onion, chopped; 1 clove garlic, crushed; 2 tablespoons vegetable oil; 1 (4 ounce) can chopped green chilies, undrained; 1 can beef broth (I use bouillon); 1 can chicken broth (I use bouillon or water from cooked chicken); 1 can cream of chicken soup; 3 chicken breasts, boiled and chopped; 1 1/2 cups water (leftover from cooking chicken); 1 tablespoon steak sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/8 teaspoon pepper; 1 1/2 cups cubed cheese (Velveeta type); paprika; Garnish; shredded cheddar cheese; monterey jack cheese; diced avocado

Servings: persons

1 dozen corn tortilla
vegetable oil
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chilies, undrained
1 can beef broth (I use bouillon)
1 can chicken broth (I use bouillon or water from cooked chicken)
1 can cream of chicken soup
3 chicken breasts, boiled and chopped
1 1/2 cups water (leftover from cooking chicken)
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
1 1/2 cups cubed cheese (Velveeta type)
paprika
Garnish
shredded cheddar cheese
monterey jack cheese
diced avocado

1
Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
2
Saute onion and garlic in 2 T.
3
hot oil in a Dutch oven.
4
Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
5
Cover, reduce heat and simmer 1 hour.
6
Add tortilla strips, velveeta simmer uncovered, 10 minutes.
7
Sprinkle with paprika, and serve with garnishes on top.

1281

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 dozen corn tortilla, vegetable oil, 1 small onion, chopped, 1 clove garlic, crushed, and more.

Yes, 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.

Chicken Enchilada Soup

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