Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

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Shelley Withem


This rich and hearty soup is a family favorite. It got rave reviews at our last community group gathering!


★★★★★ 2 votes

15-1 cup servings
30 Min
30 Min


  • 4 clove
    garlic, minced
  • 1 large
    onion, chopped
  • 4 tsp
    olive oil or garlic oil
  • 1 - 15oz can(s)
    stewed tomatoes, chopped
  • 1-4oz can(s)
    green chilies, diced
  • 1-14oz can(s)
    chicken broth
  • 1-14oz can(s)
    beef broth
  • 2-3 c
    cooked chicken, diced
  • 1 Tbsp
  • tsp
    garlic salt, to taste
  • ·
    pepper, to taste
  • 16 oz
    sour cream
  • 1
    cream of chicken soup, condensed
  • 1 can(s)
    evaporated milk
  • 3 c
    cheddar cheese, shredded
  • ·
    tortilla chips, crushed

How to Make Cheesy Chicken Enchilada Soup


  1. Saute the garlic and onion in the oil in a stock pot until the onions are translucent - about 3 minutes
  2. Add the tomatoes, chilies, broths, cooked chicken, cumin, garlic salt and pepper. Bring to a boil and then simmer for about 20 minutes.
  3. Next, add the sour cream, cream of chicken soup, evaporated milk and cheddar cheese. Stir and heat slowly until cheese is melted. Keep the heat low - do not bring to a boil.
  4. Serve over tortilla chips. Garnish with a dollop of sour cream or grated cheese.

Printable Recipe Card

About Cheesy Chicken Enchilada Soup

Course/Dish: Chicken Soups Cream Soups
Other Tag: Quick & Easy

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