Chicken Enchilada Soup

Kyra Brier


I take this to pot lucks. Never any to bring back home.


★★★★★ 1 vote

15 or more
30 Min
2 Hr
Stove Top


Add to Grocery List

1 can(s)
chicken broth, big can
1 small
onion yellow
celery ribs cut up1
1 clove
bay leaf
1/2 pinch
pepper, seson salt, tyme, salt
velveeta cheese, cut into small cubs
monzerella cheese, cut into small cubs
pepper jack cheese
1 can(s)
red enchilada sauce, sm. i use medium heat
1 bag(s)
powder tortilla soup mix
1 bag(s)
frozen white corn

How to Make Chicken Enchilada Soup


  • 1Simmer your Chicken till meat falls off the bone. You will simmer the chiken with broth, onion, celery, garlic, bay leaf and spices. (can use cooked chiken, but use 2 cans of broth then.)Make sure to use big soup pot and cover bird with water and broth.
  • 2When meat is teander pull off the bones and put aside.
  • 3Strain all of pot of soup broth, taking out all of whats in the pot but the broth.
  • 4After stained put all the chicken meat back in the pot.
  • 5Add bag of frozen corn.
  • 6Add bag of powder soup, mix well and fast.
  • 7Add red enchilada sause.
  • 8Put soup on low heat just a simmer. Add all cubs of cheese.
  • 9When all melted let cook on low for 45 min. Dont let burn. Works in a crock pot too.
  • 10When ready to eat top with pepper jack cheese and corn cips if you like.

Printable Recipe Card

About Chicken Enchilada Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #spicey, #Cheesey

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