Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Chicken Breasts; 1 package 1.25 Oz Taco Seasoning Mix; 1 jar 16 Oz Salsa (whichever Brand You Prefer, The Cheap One Worked Well For Me!); 1 box 32 Oz Chicken Stock; 1 can 10.75 Ounce Cream Of Chicken Soup; 1 can (15 Oz.) Whole Kernel Corn, Drained; 1 can 12 Oz. Can Of Evaporated Milk; 2 teaspoons Cumin; 3 Tablespoons Cilantro; 1 pinch Whatever Seasonings You Prefer (I Love Tony Chachere's But I'm From South LA And Grew Up On It!); 1 cup Monterey Jack Cheese, Shredded; 1 cup Sharp Cheddar Cheeze, Shredded

Servings: persons

4 whole Chicken Breasts
1 package 1.25 Oz Taco Seasoning Mix
1 jar 16 Oz Salsa (whichever Brand You Prefer, The Cheap One Worked Well For Me!)
1 box 32 Oz Chicken Stock
1 can 10.75 Ounce Cream Of Chicken Soup
1 can (15 Oz.) Whole Kernel Corn, Drained
1 can 12 Oz. Can Of Evaporated Milk
2 teaspoons Cumin
3 Tablespoons Cilantro
1 pinch Whatever Seasonings You Prefer (I Love Tony Chachere's But I'm From South LA And Grew Up On It!)
1 cup Monterey Jack Cheese, Shredded
1 cup Sharp Cheddar Cheeze, Shredded

1
I prepare my chicken breasts in a crock pot first to eat as chicken tacos. Place chicken breasts, one packet of taco seasoning mix, and one jar of salsa in a crockpot and cook for 5 hours on low. Once cooked, they will shred easily. We usually eat chicken tacos the first night with it, and I use the leftover meat for my soup as follows.
2
Bring the chicken stock to a boil. Then add 1 can of cream of chicken soup, corn, evaporated milk and cumin into the pot. Bring to a gentle rolling boil. Mix in leftover shredded chicken and chopped cilantro. Add whatever seasonings you prefer. Let soup simmer for about 25-35 minutes. Remove from heat, add cheese and allow to melt. Serve!
3
Voila!

757

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 12 ingredients. The key ingredients include: 4 whole Chicken Breasts, 1 package 1.25 Oz Taco Seasoning Mix, 1 jar 16 Oz Salsa (whichever Brand You Prefer, The Cheap One Worked Well For Me!), 1 box 32 Oz Chicken Stock, 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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