Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups water; 1 Tablespoon Salt; 1/2 teaspoon White Pepper; 1/2 teaspoon Ground Cumin; 1 Jalapeno Pepper, sliced; 1 cup chopped Yellow Onion, divided; 3 Whole Chicken Breast with skin & ribs; 2 Tablespoons Olive Oil; 26 ounce can Red Enchilada Sauce; 1/2 cup chopped Fresh Cilantro; 6 Corn Tortillas, cut in 1-inch squares

Servings: persons

½ cups water
1 Tablespoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Ground Cumin
1 Jalapeno Pepper, sliced
1 cup chopped Yellow Onion, divided
3 Whole Chicken Breast with skin & ribs
2 Tablespoons Olive Oil
26 ounce can Red Enchilada Sauce
1/2 cup chopped Fresh Cilantro
6 Corn Tortillas, cut in 1-inch squares

1
In a stock pot, over high heat, bring water, salt, white pepper, cumin, jalapeno and 1/2 cup onion to a boil. Add chicken and lower heat to medium and cook for 45 minutes or until chicken is cooked through. Remove chicken and strain broth through cheese cloth, reserve 8 cups. Shred chicken.
2
In stock pot, heat olive oil and saute 1/2 cup onion over medium heat until tender. Add chicken broth, enchilada sauce and cilantro. Turn heat to high and bring to a boil. Add chicken and tortillas and boil for 5 minutes or until tortillas start to break up. Serve hot, garnish with cilantro, cheese and sour cream.

360

kcal

Calories

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 11 ingredients. The key ingredients include: ½ cups water, 1 Tablespoon Salt, 1/2 teaspoon White Pepper, 1/2 teaspoon Ground Cumin, 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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