Chicken Enchilada Soup

Chicken Enchilada Soup

Ready in 1 hour
3 review(s) averaging 4.3. 100% would make again

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A rich and spicy soup packed with flavor.

"Yummo! Best recipe I've tried in a long time!! I've added it to my Favorites! The only thing is, directions are missing."

- AllAboutChoc

Ingredients

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1 Tablespoon Olive oil; Or any cooking oil
1 Teaspoon Garlic; Crushed or Minced
1 Teaspoon Cumin; Powder
1 Teaspoon Cayenne pepper; Powder
1 Cup Milk; For Thickening
3/4 Cup Black beans; Cooked
3/4 Cup Pinto beans; Cooked
1 1/2 Cups Shredded cheese; Jack or Cheddar or Mixed
4 Cups Chicken broth; Stock can be subsituted
3 Cups Chicken breasts boneless and skinless; Uncooked & Cubed
16 Oz Enchilada Sauce; Can
10 Oz Rotel; Can
15 Oz Corn; Can
1 Cup Bell pepper; Green or Red
3/4 Cup Onion; White or Red
10 Whole Corn Tortillas; Julienne
1 Cup Sour cream; For Garnish
1 Bunch Cilantro; For Garnish
1 Whole Avocado; Diced for Garnish

Original recipe makes 12 Servings

Servings  

Preparation

Heat oil and add garlic, onion, bell pepper and saute.

Pour in milk, enchilada sauce, 2 cups of the chicken broth and bring to a boil.

Add julienne corn tortilla, lower to a simmer, stirring occasionally until completely dissolved.

Add cumin, and cayenne pepper and add uncooked chicken.

10 minutes later, add cooked beans, 2 remaining cups of chicken broth, corn, & Rotel.

Lastly incorporate cheese slowly until completely and evenly melted.

Serve and garnish with a teaspoon of sour cream, cilantro, and diced avocado.

Credits

Added on Award Medal
Verified by nesshawk
Calories Per Serving: 591 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yummo! Best recipe I've tried in a long time!! I've added it to my Favorites! The only thing is, directions are missing.
AllAboutChoc 7 months ago
sarahbaker2 1 year ago
Excellent combination of ingredients. I cooked enough to feed an army and everyone wanted the recipe. Thank you.
TrentButler 2 years ago
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