Flavorful Chicken Enchilada Soup
12
People talking
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.
- Ready In:
- 1hr
- Serves:
- Yields:
- Units:
12
People talking
ingredients
- 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)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@SiouxzQzz
Contributor
@SiouxzQzz
Contributor
"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."
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I tweaked this recipe just a tad. I doubled the chili powder and the cumin as some others had suggested. I used one can of Rotel tomatoes and one can of tomato paste instead of the 2 cans of tomato sauce. I added a can of black beans that I drained and rinsed. Also, instead of chicken bouillon granules, I used chicken bouillon cubes. After the soup simmered for a while, I added in a package of cream cheese and 4 oz. of Velveeta. It was INCREDIBLE!!!!!!!! Next time I make it, I'll add two cans of Rotel tomatoes.....one regular and one hot! LOVE this recipe!Reply
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I tweaked this recipe just a tad. I doubled the chili powder and the cumin as some others had suggested. I used one can of Rotel tomatoes and one can of tomato paste instead of the 2 cans of tomato sauce. I added a can of black beans that I drained and rinsed. Also, instead of chicken bouillon granules, I used chicken bouillon cubes. After the soup simmered for a while, I added in a package of cream cheese and 4 oz. of Velveeta. It was INCREDIBLE!!!!!!!! Next time I make it, I'll add two cans of Rotel tomatoes.....one regular and one hot! LOVE this recipe!Reply
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Really good! Tastes just like enchiladas! I added rice as suggested, used 1 chicken breast and 2 chicken thighs, 1 can green chiles, and 1 package cream cheese (just to make it creamier!). Loved it!Reply
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Very good. We are snowed in so was using up things I had in the freezer. I used Recipe #4957 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!2Reply
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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!!!!!2Reply
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