Chicken Enchilada Soup – a delicious recipe with Chicken, Butter, Purple Onion, Chicken, Corn, Black Beans. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
2
Melt butter in pot and add chopped onion.
3
Saut?
4
onion until soft.
5
Add chicken stock to pot and bring to a boil.
6
Cut back heat to medium and let summer for about 20-30 minutes.
7
While simmering, cut chicken into bite sizes pieces or shred chicken.
8
Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans.
9
Chop Rotel a bit in a food processor and add to pot.
10
Let simmer on medium heat for about 15 minutes.
11
Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
12
Serve in bowl with shredded cheddar and tortilla strips on top.
700
kcal
Calories
31
g
Fat
46
g
Carbs
63
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb Chicken Breast, 1 stick Butter, 1 large Purple Onion Chopped, 2 box 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.
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