Chicken Enchilada Stoup

Chicken Enchilada Stoup

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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


  • 1
    rotisserie chicken, deboned
  • 1
    each green & red bell pepper diced
  • 1
    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
  • 1
    bag of tortilla chips
  • 16 oz
    sour cream

How to Make Chicken Enchilada Stoup


  1. Saute 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

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