Somersizing Chicken Enchilada Soup Recipes

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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



Easy Chicken Enchilada Soup image

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

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

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



Enchilada Chicken Soup image

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.

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups whole milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chiles
Sour cream

SOMERSIZING CHICKEN ENCHILADA SOUP

This is a recipe from the website that other Somersizers have posted - said to be terrific and it fits within the guidelines. I saw many used a rotisserie chicken - bet that would add come nice flavor and speed to this dish! I enjoyed Somersizing last time around, and OBVIOUSLY need to get back to it!! ;) Enjoy!! Appears to be Level One meal - but there is an additional section for anyone wanting to make it a LEVEL TWO meal. **Original posting called for 3tbsp of tomato paste, but most reviewers semed to like the recipe changed this way, so I am posting as such.

Provided by Mommy Diva

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17



Somersizing Chicken Enchilada Soup image

Steps:

  • Puree first 3 ingredients together in food processor.
  • Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
  • Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
  • Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
  • Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
  • 3.Before serving stir in a cup of cheddar cheese until melted.
  • 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
  • ****FOR LEVEL 2:.
  • After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
  • Continue on to step 2.****.

Nutrition Facts : Calories 396.1, Fat 24.9, SaturatedFat 9.3, Cholesterol 68.8, Sodium 1918.7, Carbohydrate 15.1, Fiber 3.1, Sugar 7.2, Protein 29.1

1 walla walla onion, peeled (Vidalia or other sweet is fine)
4 garlic cloves, peeled (or 3 tsp minced jarred garlic)
1 (4 ounce) can diced green chilies
6 cups chicken broth (3 cans)
2 tablespoons olive oil
2 teaspoons red chili powder
2 teaspoons ground cumin
1 (4 ounce) can tomato paste (may freeze the rest for later use in zip loc bag, depending on taste)
1 lb rotisserie-cooked chicken, shredded (1lb thinly sliced chicken breast or 7-8 chicken tenders)
1 cup cheddar cheese, grated
1 lime
salt and pepper
4 corn tortillas (Only for use if making a Level TWO meal, see below) (optional)
sour cream, full fat
cheddar cheese, shredded
scallion, chopped
tomatoes, diced

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Make and share this Copycat Souper Salad Chicken Enchilada Soup recipe from Food.com.

Provided by bsimm78

Categories     Chicken Breast

Time 45m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 10



Copycat Souper Salad Chicken Enchilada Soup image

Steps:

  • In a non stick skillet over medium heat cook together the chicken, onions and garlic.
  • Add the Enchilada mix and stir to coat chicken.
  • Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
  • Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
  • Allow to cool and serve.

Nutrition Facts : Calories 786.5, Fat 28.4, SaturatedFat 9.1, Cholesterol 115.8, Sodium 2133.3, Carbohydrate 81.7, Fiber 9.4, Sugar 3.6, Protein 52.2

4 chicken breasts (cubed)
1/2 cup onion, chopped medium
2 garlic cloves (minced)
1 1/4 ounces dry enchilada mix (I like Fiesta Brand in the white bottle)
2 (24 ounce) cans chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can Rotel Tomatoes
2 cups milk
2 cups shredded cheddar cheese
1 (24 count) package corn tortillas

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