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 pound Bacon, Diced; 4 pieces Chicken Breast, Diced; 2/3 cups Onion, Diced; 1 stick Butter; 3 cups Chicken Broth; 1 can Enchilada Sauce (20oz); 1 can Diced Green Chilies (4oz); 1 can Black Olives, Sliced (6 Oz); 1/4 cups Butter; 1/4 cups Flour; 1 cup Half-and-Half Or Milk; 2 cups Grated Cheddar Cheese; Grated Cheddar Cheese (optional); Sour Cream (optional); Sliced Green Onions (optional); Tortilla Chips

Servings: persons

1 pound Bacon, Diced
4 pieces Chicken Breast, Diced
2/3 cups Onion, Diced
1 stick Butter
3 cups Chicken Broth
1 can Enchilada Sauce (20oz)
1 can Diced Green Chilies (4oz)
1 can Black Olives, Sliced (6 Oz)
1/4 cups Butter
1/4 cups Flour
1 cup Half-and-Half Or Milk
2 cups Grated Cheddar Cheese
Grated Cheddar Cheese (optional)
Sour Cream (optional)
Sliced Green Onions (optional)
Tortilla Chips

1
Cook bacon until crispy in a large saucepan.
2
Remove bacon, but leave drippings, and add 1 cube butter.
3
Add diced chicken and onion, cook thoroughly. After chicken is cooked, add broth, enchilada sauce, green chilies, olives, & bacon. Bring to a simmer, and turn on low heat.
4
Meanwhile in a small saucepan, melt 1/4 cup butter and add flour. Mix well. Add half & half, and keep at a very low temp!! Continue to stir constantly until it becomes slightly thick (DO NOT SCALD). Immediately add this mixture to the big pan and stir in. Add cheddar cheese and stir until melted.
5
Serve with crushed chips, sour cream, sliced green onions, and more cheddar cheese. Enjoy!!
6
**Please note, if you use half & half, be very careful to not scald it, or you will have to start over. If you use regular milk, it isn't as easy to scald, but not as creamy either. I also usually double the recipe just so we have leftovers!

1688

kcal

Calories

114

Fat

Carbs

146

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 16 ingredients. The key ingredients include: 1 pound Bacon, Diced, 4 pieces Chicken Breast, Diced, 2/3 cups Onion, Diced, 1 stick Butter, 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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