Chicken Enchilada Soup (Large Pot) Recipe

Name: Chicken Enchilada Soup (Large Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, diced (I prefer grilled); 8 cups chicken broth; 3 (15 ounce) cans black beans, drained; 4 (19 ounce) cans enchilada sauce (3 mild, 1 hot); 2 (14 1/2 ounce) cans diced tomatoes; 1 (10 ounce) can rotel; 2 (10 3/4 ounce) cans cream of chicken soup; 1 cup onion, diced; 1 (4 ounce) can green chilies, diced; 2 (10 ounce) packages frozen corn; 2 tablespoons oil; 2 teaspoons salt (I like Lawry's Season Salt); 1 tablespoon cumin; 1 tablespoon garlic, chopped; 1 cup Velveeta cheese

Servings: persons

3 cups cooked chicken, diced (I prefer grilled)
8 cups chicken broth
3 (15 ounce) cans black beans, drained
4 (19 ounce) cans enchilada sauce (3 mild, 1 hot)
2 (14 1/2 ounce) cans diced tomatoes
1 (10 ounce) can rotel
2 (10 3/4 ounce) cans cream of chicken soup
1 cup onion, diced
1 (4 ounce) can green chilies, diced
2 (10 ounce) packages frozen corn
2 tablespoons oil
2 teaspoons salt (I like Lawry's Season Salt)
1 tablespoon cumin
1 tablespoon garlic, chopped
1 cup Velveeta cheese

1
Grill Chicken & Dice.
2
In large (nice and large) soup pot, saute onion, garlic and green chilies in oil over medium-high.
3
Heat until soft and light brown, about 10 minutes.
4
Add all other ingredients and mix until well blended except broth & cheese.
5
Add Chicken broth and mix well.
6
Let simmer over medium heat for 30-60 minutes so flavors can blend.
7
(simmer longer for best flavor).
8
Add Cheese and simmer for 15 minutes, stirring frequently.
9
Serve or Freeze.

1546

kcal

Calories

Fat

Carbs

237

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups cooked chicken, diced (I prefer grilled), 8 cups chicken broth, 3 (15 ounce) cans black beans, drained, 4 (19 ounce) cans enchilada sauce (3 mild, 1 hot), and more.

Yes, Chicken Enchilada Soup (Large Pot) 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.

That's it — enjoy your meal!

Chicken Enchilada Soup (Large Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions