Southwestern Enchilada Chicken 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

SOUTHWESTERN CHICKEN TORTILLA SOUP

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14



Southwestern Chicken Tortilla Soup image

Steps:

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts :

1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Crushed tortilla chips and reduced-fat Mexican cheese blend

SOUTHWESTERN ENCHILADA CHICKEN SOUP

Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer.

Provided by out of here

Categories     Chicken

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12



Southwestern Enchilada Chicken Soup image

Steps:

  • In a large skillet, saute the cut up chicken (I cut in thin strips).
  • Saute in the hot oil until lightly browned.
  • Transfer to a crock pot.
  • Stir in remaining ingredients.
  • Cover and cook on low 6-8 hours.
  • Cut tortilla strips thin and fry in hot oil until browned.
  • Top each bowl of soup with tortilla strips and shredded cheese.

Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 (16 ounce) cans chicken broth
4 cups water
1 (16 ounce) package frozen corn
1 (14 1/2 ounce) can stewed tomatoes, chopped up
1 medium onion, chopped
1 poblano pepper, chopped
2 (4 ounce) cans green chilies
1/2 teaspoon salt
1 (1 ounce) package dry enchilada mix
1 (12 count) package white corn tortillas

SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP

The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.

Provided by bleucheeseme

Categories     Mexican Chicken Soups and Stews

Time 8h20m

Yield 8

Number Of Ingredients 15



Southwest Cheesy Chicken Enchilada Soup image

Steps:

  • Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  • Use forks to shred chicken. Stir in cooked rice.
  • Ladle into bowls and garnish with Monterey Jack cheese.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g

6 cups chicken broth
1 pound skinless, boneless chicken breast halves
1 (15 ounce) can tomato sauce
1 (15 ounce) can Mexican-style pinto beans
1 cup salsa
5 tablespoons chili powder
¼ cup dried minced onion
4 teaspoons minced garlic
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
2 cups cooked rice
2 cups shredded Monterey Jack cheese

SOUTHWESTERN CHICKEN SOUP

This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 10 servings.

Number Of Ingredients 12



Southwestern Chicken Soup image

Steps:

  • In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts :

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

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