Prep 10 mins
Cook 50 mins
A mild but flavorful soup I created after my local store stopped carrying the enjoyable Cugino's "Ridiculously Delicious! Chicken Enchilada Soup!" You can simmer the soup for less time, but the flavors need time to meld together.
- 1⁄4 onion, chopped
- 2 garlic cloves, crushed and chopped
- 3⁄4 bell pepper, chopped (green, yellow, and or red)
- 1 tablespoon oil
- 2 chicken breasts, cooked and cubed
- 10 3⁄4 ounces condensed cream of chicken soup
- 15 ounces tomato sauce
- 2 cups water
- 2 teaspoons chicken bouillon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1 cup frozen corn
- 8 ounces tortilla chips
- 1 cup cheese, shredded (Mexican blend = Mild Cheddar, Monterey Jack, Queso Quesadilla, and Asadero)
- In large pot; onion, garlic, and bell peppers in oil.
- Add chicken, soup, tomato sauce, water, spices, and corn.
- Bring to a boil.
- Cover and simmer 45 minutes, stirring occasionally.
- Crush tortilla chips into each bowl.
- Ladle soup over the top.
- Sprinkle with cheese.
Very good. We are snowed in so was using up things I had in the freezer. I used Crock Pot Chicken Taco Meat for the chicken and canned corn. I topped my serving with tortilla chips but not the cheese. I was surprised how good this was. It has the perfect amount of heat for me. I froze some for future lunches. I will be making this again!
This recipe is OUTSTANDING! The only thing I changed was I eliminated the oregano, added diced green chilis, doubled the cumin and chili powder and used a shredded rotissorie chicken! It tastes better than a restuarant soup!!!!!
What a wonderful flavor! I made double the veggies and liquids, but instead of doubling the chicken, I did 1 lb chicken and 1 lb ground beef. Even the kids liked it. Next time I'll add some chiles.