Chicken Enchilada Stoup

Chicken Enchilada Stoup Recipe

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lisa halsey


This recipe is very versatile you can change the ingredients to your taste or what you may have on hand. I also use black beans. By changing the amount of broth you use this can be used as a filling or in cheese for a hearty dip. This is a much requested recipe. Enjoy !

★★★★★ 1 vote
20 Min
45 Min
Stove Top


rotisserie chicken, deboned
each green & red bell pepper diced
medium yellow onion diced
salt & pepper to taste
3 clove
garlic crushed or diced
1 pkg
chicken enchilada seasoning mix
1 1/2 box
chicken broth more or less (large box)
2 can(s)
hominy, drained
1 can(s)
diced green chilies (small)
1 can(s)
ranch beans
2 can(s)
pinto beans, drained
2 can(s)
corn drained
2 can(s)
diced tomatoes with green chilies
12 oz
jar of chunky salsa
8 oz
package cream cheese
1 pkg
mexican blend shredded cheese
bag of tortilla chips
16 oz
sour cream

How to Make Chicken Enchilada Stoup


  • 1Saute peppers, onions, and garlic in lg skillet. When veggies transparent add chicken, salt, pepper and package of seasoning mix plus 1/2 cup of chicken broth. Cook till chicken is heated through. Transfer to soup pot and add hominy, beans, corn, tomatoes, green chilies,and salsa. Slowly add chicken broth to your desired consistency. On medium high heart bring to a boil and turn down to simmer. Place cubed cream cheese into med bowl and add 1 cup of hot broth, stir till cheese is melted return to pot while stirring. Simmer for another 10 minutes. Serve with tortilla chips, shredded cheese and sour cream. this also makes a good dip just use less broth

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About Chicken Enchilada Stoup

Main Ingredient: Chicken
Regional Style: Southwestern