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Nutrition Facts
Serving Size 1 (480g) Recipe makes 6 servings
Calories 288
Calories from Fat 85		(29%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 1866mg		77%
Potassium 675mg		19%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 7.6g	30%
	Sugars 5.0g
Protein 16.5g		32%
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Queen uh Cuisine

Chicken Enchilada Soup

Recipe #232360 | 25 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: KLBoyle
Jun 5, 2007

This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!

SERVES 6 (change servings and units)

Ingredients

1 cup cooked chicken, diced
3 cups chicken broth (bouillon works just fine)
1 (15 ounce) can black beans, drained
1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup onion, diced
1/2 cup green pepper, diced
1 (10 ounce) package frozen corn
1 tablespoon oil
1 teaspoon salt

Directions

1
In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
2
Add all other ingredients and mix until well blended.
3
Let simmer over medium heat for 10-15 minutes so flavors can blend.
4
Ladle into bowls and enjoy!

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Featured Reviews for This Recipe

From: Chef #1446100

On Nov 13, 2009

This was absolutely delicious! I too added more (uncooked) chicken but I mixed all of the ingredients in a bowl then threw them in my crockpot and cooked on high for about 2hrs when I got back from school. Great recipe, thanks for sharing!

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From: Shelby Jo

On Dec 11, 2008

This is just simply fantastic soup. I had 2 10 oz. cans of enchilada sauce...both HOT. I would recommend maybe 1 hot and 1 mild next time. Although my husband loved it as is. I only used 2 cups of chicken broth becuase that is teh size of can I had and didn't want to open another to only use half of it. But he adds hot sauce to everything, lol. I bought pre cooked chicken because I'm lazy This came together super fast. KLBoyle, your Chicken Enchilada Soup is definitely going into my keeper file!!

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From: Chef #614449

On Oct 15, 2007

Delicious! The family loved it. I used a small can of green chiles instead of green pepper — also added more chicken. Very easy and tasty.

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From: KPD

On Aug 27, 2007

Fantastic!!! This is one of those dishes you wish you could give more than 5 stars to!!! I made this to go along with CountryLady's "Southwestern Stuffed Bell Peppers" for dinner tonight. I'm so glad I did! However, this is more like a main dish meal...especially since I used 2 cups of shredded rotisserie chicken! To my dismay, I was out of enchilada sauce (I usually have several cans on hand). So, I used Kittencal's "Kittencal's Red Enchilada or Taco Sauce". I did omit the corn...for DH's sake. And I added some sliced green onions at the end, I think next time I'll add in some diced avocados at the very end. Thanks for such a delish soup, KLBoyle! Will be making this again and again! Yum!

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