Victors Ring Of Fire Enchilada Soup Recipes

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

Ingredients

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

HEARTY VEGETARIAN ENCHILADA SOUP

A chunky, satisfying vegetarian soup.

Provided by Jenna Branson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 42m

Yield 8

Number Of Ingredients 16

Hearty Vegetarian Enchilada Soup image

Steps:

Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 65.7 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 14.5 g, Protein 14 g, SaturatedFat 3.9 g, Sodium 2040.5 mg, Sugar 6 g

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green bell peppers
2 cloves garlic, minced
4 cups drained canned white hominy
2 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans mild red enchilada sauce
1 (15 ounce) can black beans, undrained
1 (15 ounce) can red kidney beans, undrained
2 (4.5 ounce) cans diced green chile peppers
2 (2.25 ounce) cans sliced black olives, drained
1 pinch salt to taste
8 ounces corn tortilla chips, or to taste
¼ cup sour cream, or to taste
¼ cup shredded Mexican cheese blend, or to taste

CHICKEN ENCHILADA SOUP

This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Chicken Enchilada Soup image

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.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 25.7 g, Cholesterol 37.3 mg, Fat 5.9 g, Fiber 5.1 g, Protein 17.6 g, SaturatedFat 2 g, Sodium 828.8 mg, Sugar 4.5 g

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