24 Reviews

Delicious!! This quick and easy soup was a huge hit with my family. I used about 2 c. of rotisserie chicken which made this soup even quicker to make. Also, I didn't drain the black beans, I added a couple of generous handfuls of finely crushed tortilla chips, and about 1 tsp. cumin and some garlic powder, to taste. I served this topped with sliced green onions and 4-cheese Mexican cheese. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
*Made for PRMR tag game*

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Bayhill December 11, 2010

Love this recipe- very good flavor and very economical. I added an extra can of black beans- I had them and there was not any too many beans with just the one can. I used left over turkey and stock from boiling the turkey bones.

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Lexington6933 February 09, 2010

Great soup. We added a little more chicken than called for and added about a teaspoon of cumin. Will have this one again! Thanks for the recipe.

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Connie12 January 31, 2010

Yum...Delicious, Quick, and Easy. As is recipe, or add your own drama. I like to add tortilla strips, sour creme, asiago cheese, and green onions! Or you can use to top off your choice pasta. What's your flava?

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Denise M. January 27, 2014

This recipe is the best. YUM, YUM, YUM. I didn't have diced tomatoes so I used a 48 oz can of enchilada sauce and I used a can of diced chili's. I also blended together about 4 tortillas with warm water and mixed it in with the soup (be sure to use a whisk when doing this and mix fast because the tortilla will clump). OMG, I will neva order this from Chili's. It is simple and scrumptious. Next time I will make a double batch to share. I also didn't add the extra's in the end to save some calories and the soup is yummy on its own. YUM, YUM, yummy!!!!

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dvan37 January 07, 2013

Delish! I was looking for a quick and tasty Mexican dish for my 8th grader to make for a Spanish class assignment. We found a gem in this recipe. It came together very quickly and the last-minute substitutions did not sacrifice good taste. We used canned corn (no frozen on hand), 1 small can red enchilada sauce and 1 small can green enchilada sauce, 2 cans chicken breast (I know...cheater), and forgot the salt. Guess what? It worked. We served it with crumbled tortilla chips and a dollop of guacamole and sour cream. Shredded cheese is a treat as well. I love finding good recipes. This one is a keeper. Thanks for sharing!

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keylimer October 10, 2012

Made this last week for the first time. We really enjoyed it. I used left over grilled chicken from the night before. Super easy to put together, tasty and healthy. Perfect for nights when you do not have alot of time. Thanks for posting.

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E.A. July 08, 2012

Though I think this serves more than 6, there were 4 of us and have approximately half of it left for leftovers tommorow for lunch, this was a nice flavored soup. I also added a little more chicken then called for in the recipe, but it was still a winner here. Made for PRMR tag.

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weekend cooker April 22, 2011

This is a great chicken soup! I don't care for onions so just used extra green pepper. I used a little less corn and black beans to lighten it up a bit. I used Mexican Tomato Sauce (Mexican Tomato Sauce) for the enchilada sauce and it was a terrific addition. Rich and hearty, quick to the table with ingredients I always have on hand - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by Lavender Lynn)

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loof February 21, 2011

I made this for a quick dinner late last night. It is very easy and delicious. I used precooked chicken that was frozen. I had to use beef bouillon because I didn't have any chicken. Made for PRMR.

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Lavender Lynn November 10, 2010
Chicken Enchilada Soup