Best 3 8 Can Chicken Enchilada Soup Recipes
Indulge in the delectable flavors of 8 Can Chicken Enchilada Soup, a symphony of Mexican-inspired ingredients that will tantalize your taste buds. This versatile soup not only offers a quick and easy weeknight meal but also allows for customization to suit your preferences. With the convenience of canned chicken, this recipe streamlines the cooking process without compromising on taste. Dive into a hearty and flavorful soup brimming with tender chicken, succulent corn, juicy tomatoes, and a medley of spices. Top it off with your favorite garnishes, such as sour cream, shredded cheese, and crispy tortilla strips, for an explosion of textures and flavors. Let this comforting soup warm your soul and satisfy your cravings for a satisfying and flavorful meal.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY CHICKEN ENCHILADA SOUP
This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
Provided by Joanna Cismaru
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Add the diced tomatoes, black beans, frozen corn and stir.
- Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
Nutrition Facts : Calories 359 kcal, Carbohydrate 26.9 g, Protein 23.6 g, Fat 18.1 g, SaturatedFat 8.9 g, Cholesterol 70 mg, Sodium 533 mg, Fiber 5.8 g, Sugar 4.5 g, ServingSize 1 serving
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
ENCHILADA CHICKEN SOUP
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
Tips:
- For a creamier soup, blend 1/2 cup of the cooked soup until smooth and then stir it back into the pot.
- To make the soup spicier, add 1 teaspoon of chili powder or cayenne pepper.
- For a more authentic flavor, use homemade chicken broth instead of canned broth.
- Serve the soup with your favorite toppings, such as sour cream, shredded cheese, avocado, or tortilla chips.
- Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This 8-Can Chicken Enchilada Soup is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The soup is creamy, cheesy, and packed with flavor. Serve it with your favorite toppings and enjoy!
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