Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Cheese Enchilada Soup Recipe
    Lost? Site Map

    Chicken Cheese Enchilada Soup

    Chicken Cheese  Enchilada Soup. Photo by loof

    1/1 Photo of Chicken Cheese Enchilada Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Kittencalskitchen's Note:

    This is one of my family's all-time favorite soups that I have made for years --- you may adjust the peppers to suit heat level, all other amounts may be adjusted also :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large pot, bring the chicken broth to a light boil.
    2. 2
      Add in chopped tomatoes; simmer on low.
    3. 3
      Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
    4. 4
      Stir in cumin and chili powder, then flour, blending well.
    5. 5
      Gradually add in the half and half; stir to combine.
    6. 6
      Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
    7. 7
      Add in the cheese and sour cream carefully, stirring often.
    8. 8
      Add in the cooked chicken; mix until combined.
    9. 9
      Top with crushed tortilla chips, and grated cheddar sprinkled on top.

    Ratings & Reviews:

    • on October 13, 2013


      This was very good. I did add more flour to make it thicker (added about two handfuls) and also put in a can of Rotel instead of the tomato/chilis. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2013


      I made this for Super Bowl Sunday and it was a big hit. It was thinner than expected, but everyone loved it. I substituted diced tomatoes with chilis for fresh, and added whole jalepenos but ended taking them out after a few hours simmering in the crockpot because I didn't want it too spicy. Also, I cut back the cheddar chees by half and left out the sour cream, as I was trying to make it more healthy. 3 people asked for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2011


      This was pretty good. I made half a recipe and used lowfat cheese. It came out a little thinner than expected, but sure was tasty. I could even go for more spice, so next time might use the seeds with the jalepeno! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Chicken Cheese Enchilada Soup

    Serving Size: 1 (537 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 504.5
    Calories from Fat 326
    Total Fat 36.2 g
    Saturated Fat 20.8 g
    Cholesterol 129.6 mg
    Sodium 1135.6 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 1.8 g
    Sugars 4.9 g
    Protein 30.4 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites