Sunday, January 16, 2011

Chicken Enchilada Soup

The Mexican kick is still going strong! The Wiley’s are seriously digging some spice these days! Nothing new… we always throw a little cayenne into our meals when we can! hah This was such a super simple – super quick meal to throw together.  AND it was delicious! The hubs loved it and so did I (even though I completely forgot one ingredient haha – the can of diced tomatos if you are curious… WOOPS!). I know that the soup was delicious without it, so it would be all the more tasty WITH it!!  I think I would use Rotel to add the extra heat. Shocker.

Note: You can omit the Cayenne & Hot Sauce and use Mild Enchilada sauce if you don’t like spice.

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Chicken Enchilada Soup

Adapted from Real Mom Kitchen via Tasty Kitchen


2 whole Chicken Breasts
Dash of Cumin
Dash of Garlic Powder
Dash of Cayenne (Optional)

1 TBS Canola Oil
1 Small Onion, Chopped
1 Red Pepper, Diced
1 Package (10 Oz.) Frozen Corn
1 Can (15 Oz.) Black Beans in Seasoned Sauce (I use Publix Brand)- do not drain
1 Can (14.5 Oz.) Diced Tomatoes
1 Can (10 Oz) Medium Enchilada Sauce
1 Can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1 ½ Cups Milk
Salt & Pepper to taste
Dash of Hot Sauce (if you dare!)
1 cup Pepper Jack Cheese, Shredded


Cook chicken breasts by preferred method (boil/broil/pan saute/crockpot). I always by chicken in bulk at Costco and freeze it. Then I pull the chicken out and put them in a Crockpot (frozen) and cook on low for 4-5 hours. This makes super moist & shreddable chicken! Not to mention, EASY PEASY! Chop chicken up and set aside

In a Large pot, heat 1 TBS of Canola oil over medium-high heat. Saute onions and peppers until soft and translucent, add the corn and saute until heated through (4-5 minutes). Next add the tomatoes and black beans. Add Milk to thin it out to your liking. Bring to a boil and then reduce heat and simmer until ready to serve.

Serve with toppings of your choice: Shredded Pepper Jack Cheese, Tortilla Chips, Cilantro, Sour Cream, Avacado, Tomato... or even with warm homemade tortillas!

Whisk together the Enchilada Sauce and Cream of Chicken Soup. Pour into pot and mix well.

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5 Responses to “Chicken Enchilada Soup”

  1. 1

    RavieNomNoms — January 17, 2011 @ 10:09 am

    Wow, I love chicken enchilada soup…this looks really really good!

  2. 2

    Tarayn — October 24, 2011 @ 3:19 pm

    Think this would be good in the crockpot? Would you add cream of chicken soup and enchilada while cooking or after?

    • Kristina replied: — October 24th, 2011 @ 3:26 pm

      i would add everything except the milk (just add that at the end), but I’ve made lots of crockpot recipes that have cream of chicken/mushroom etc. in them and they work fabulously!

  3. 3

    JennMarie — January 18, 2012 @ 12:45 pm

    OMG I made this last night and it was AMAZING! I doubled the recipe and we had my parents over, we all loved it! Oh and the night before I made your baked potato soup. Hubby loved that too 🙂

  4. 4

    Wednesday Roundup « What's Jenn Cooking — December 12, 2012 @ 9:57 pm

    […] Chicken Enchilada Soup […]

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