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 -6 chicken breasts; 1 cup margarine; 1 onion, diced; 1 garlic clove, chopped; 1 ½ cups flour; 1 teaspoon seasoning salt; 2 teaspoons paprika; 2 pints sour cream; ¼ teaspoon cumin; 1 (4 ounce) can green chilies

Servings: persons

4 -6 chicken breasts
1 cup margarine
1 onion, diced
1 garlic clove, chopped
1 ½ cups flour
1 teaspoon seasoning salt
2 teaspoons paprika
2 pints sour cream
¼ teaspoon cumin
1 (4 ounce) can green chilies

1
Cook chicken in 12-16 cups of water until done.
2
Debone chicken and reserve broth.
3
In a large saute pan, combine margarine, onion and garlic.
4
Gradually add flour, seasoned salt, and paprika.
5
This will make a white sauce.
6
If too thick, add a little broth and stir.
7
Add remaining broth and sour cream.
8
Stir well.
9
Add remaining ingredients and mix well.
10
Cook until heated through and serve.
11
Serve with tortilla chips, grated cheese, green onions and picante sauce.

481

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 10 ingredients. The key ingredients include: 4 -6 chicken breasts, 1 cup margarine, 1 onion, diced, 1 garlic clove, chopped, 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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