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


  • 1
  • 1 can(s)
    chicken broth, big can
  • 1 small
    onion yellow
  • 2
    celery ribs cut up1
  • 1 clove
  • 1
    bay leaf
  • 1/2 pinch
    pepper, seson salt, tyme, salt
  • 9oz
    velveeta cheese, cut into small cubs
  • 8oz
    monzerella cheese, cut into small cubs
  • 8oz
    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


  1. Simmer 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.
  2. When meat is teander pull off the bones and put aside.
  3. Strain all of pot of soup broth, taking out all of whats in the pot but the broth.
  4. After stained put all the chicken meat back in the pot.
  5. Add bag of frozen corn.
  6. Add bag of powder soup, mix well and fast.
  7. Add red enchilada sause.
  8. Put soup on low heat just a simmer. Add all cubs of cheese.
  9. When all melted let cook on low for 45 min. Dont let burn. Works in a crock pot too.
  10. When 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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