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 Tablespoon Olive Oil; 1/2 whole Yellow Onion, Diced; 1 whole Red Pepper, Stem And Seeds Removed Then Diced; 15 ounces, weight Can Of Rotel Diced Green Chilies And Tomatoes; 4-1/2 ounces, weight Can Of Chopped Green Chiles; 15 ounces, weight Can Whole Corn, Drained; 15 ounces, weight Can Black Beans, Drained And Rinsed; 10 ounces, fluid Can, Enchilada Sauce; 2 cups Milk, Divided; 3 Tablespoons Butter; 3 Tablespoons Flour; 1 cup Chicken Broth, Divided; 2 whole Chicken Breasts, Cooked And Shredded OR 1 Whole Rotisserie Chicken, Shredded; 1 cup Mexican Cheese (I Used Monterey Jack); Salt And Pepper; Optional Garnishes: Chopped Cilantro, Shredded Cheese, Tortilla Chips, Sour Cream

Servings: persons

1 Tablespoon Olive Oil
1/2 whole Yellow Onion, Diced
1 whole Red Pepper, Stem And Seeds Removed Then Diced
15 ounces, weight Can Of Rotel Diced Green Chilies And Tomatoes
4-1/2 ounces, weight Can Of Chopped Green Chiles
15 ounces, weight Can Whole Corn, Drained
15 ounces, weight Can Black Beans, Drained And Rinsed
10 ounces, fluid Can, Enchilada Sauce
2 cups Milk, Divided
3 Tablespoons Butter
3 Tablespoons Flour
1 cup Chicken Broth, Divided
2 whole Chicken Breasts, Cooked And Shredded OR 1 Whole Rotisserie Chicken, Shredded
1 cup Mexican Cheese (I Used Monterey Jack)
Salt And Pepper
Optional Garnishes: Chopped Cilantro, Shredded Cheese, Tortilla Chips, Sour Cream

1
Heat a soup pan to medium high heat and warm the olive oil. Add the diced onion and red peppers, cooking until tender, about 5 minutes.
2
Pour in the Rotel, green chilies, corn, and black beans. Add the enchilada sauce and 1 1/2 cups of the milk. Stir occasionally.
3
In a small saucepan over medium heat, melt the butter. Once fully melted, add the flour, whisking constantly until thick. Pour the remaining 1/2 a cup of milk and 1/2 a cup of the chicken broth into the roux. Add a few cracks of salt and pepper. Whisk constantly until the mixture thickens, it will take about 4-6 minutes. Once thickened, immediately add it to the soup.
4
Add the remaining 1/2 cup of chicken broth and the cheese into the soup as well. Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.
5
Top with desired toppings and serve! Enjoy!
6
Adapted from: Real Mom Kitchen.

783

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1/2 whole Yellow Onion, Diced, 1 whole Red Pepper, Stem And Seeds Removed Then Diced, 15 ounces, weight Can Of Rotel Diced Green Chilies And Tomatoes, 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

How did you like this recipe?

Frequently Asked Questions