Best 20 Chicken Enchilada Soup Recipes

EASY CHICKEN ENCHILADA SOUP

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.

ENCHILADA CHICKEN SOUP

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.

CHICKEN ENCHILADA SOUP

Steps:

• 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.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

CHICKEN ENCHILADA SOUP

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

SLOW-COOKED CHICKEN ENCHILADA SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices.
• Sauté until onions are soft and clear, about 5 minutes.
• In another container, combine Masa Harina with 1 quart water.
• Stir until all lumps dissolve.
• Add to sautéed onions and bring to boil.
• Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
• This will eliminate any raw taste from Masa Harina.
• Add remaining 3 quarts water to pot.
• Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup.
• Cook stirring occasionally, until cheese melts.
• Add chicken; heat through.

PRESSURE COOKER CHICKEN ENCHILADA SOUP

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

CHICKEN ENCHILADA SOUP III

Steps:

• In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
• Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
• In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
• Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

SLOW COOKER CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
• Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
• Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)

Steps:

• 1. In large pot, place oil, chicken base, onion and spices.
• 2. Sauté until onions are soft and clear, about 5 minutes.
• 3. In another container, combine Masa Harina with 1 quart water.
• 4. Stir until all lumps dissolve.
• 5. Add to sautéed onions and bring to boil.
• 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 7. Add remaining 3 quarts water to pot.
• 8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
• 9. Add cheese to soup.
• 10. Cook stirring occasionally, until cheese melts.
• 11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

CHICKEN CHEESE ENCHILADA SOUP

Steps:

• In a large pot, bring the chicken broth to a light boil.
• Add in chopped tomatoes; simmer on low.
• Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
• Stir in cumin and chili powder, then flour, blending well.
• Gradually add in the half and half; stir to combine.
• Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
• Add in the cheese and sour cream carefully, stirring often.
• Add in the cooked chicken; mix until combined.
• Top with crushed tortilla chips, and grated cheddar sprinkled on top.

LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)

Steps:

• Put all ingredients into your slow cooker; stir well.
• Cook on high for 4-5 hours or low 7-8 hours.

CHICKADILLA SOUP (CHICKEN ENCHILADA SOUP FOR THE SLOW COOKER)

Steps:

• Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
• After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

PRESSURE-COOKER WHITE CHILE CHICKEN ENCHILADA SOUP

Steps:

• Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Press cancel., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

WHITE BEAN & CHICKEN ENCHILADA SOUP

Steps:

• In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

HEARTY CHICKEN ENCHILADA SOUP

Steps:

• Boil chicken breast for 45 minutes to an hour.
• Saute garlic and onions in butter.
• Add flour and brown to form a light brown roux.
• Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
• Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
• Cook for 30 minutes, stirring frequently.
• Top with shredded cheese, avocados, and tortilla chips.

MAX AND ERMAS CHICKEN TORTILLA SOUP (OR ENCHILADA SOUP)

Steps:

• In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with Sour Cream, Shredded cheese and tortilla strips.

CHICKEN ENCHILADA SOUP II

Steps:

• Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
• To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
• In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
• To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.

MAKEOVER CHICKEN ENCHILADA SOUP

Steps:

• Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat., Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside., Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.