How to Make Hearty Chicken Enchilada Soup - A Step-by-Step Guide

Hearty Chicken Enchilada Soup is a delicious and comforting dish that brings the flavors of enchiladas in the form of a warm and hearty soup. This recipe is perfect for those looking for a satisfying and easy meal to make for the whole family.

Whether you are a fan of Mexican cuisine or just looking for something different to try, this soup is a great option. It combines the flavors of chicken, tomatoes, beans, and spices to create a soup that is flavorful and satisfying.

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Ingredients

  • 4 cups water
  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can ranch-style beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 ½ tablespoons ground cumin
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons garlic powder
  • 1 tablespoon butter
  • ½ onion, chopped
  • salt and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
  • Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
  • Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
  • Nutrition

    220 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 37mg
    • Sodium: 829mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 18g
    • Vitamin C: 6mg
    • Calcium: 67mg
    • Iron: 4mg
    • Potassium: 335mg