Real Recipes From Real Home Cooks ®

chicken enchilada soup

★★★★★ 2
a recipe by
Kyra Brier
claremont, CA

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

★★★★★ 2
serves 15 or more
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For chicken enchilada soup

  • 1
  • 1 can
    chicken broth, big can
  • 1 sm
    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
    red enchilada sauce, sm. i use medium heat
  • 1 bag
    powder tortilla soup mix
  • 1 bag
    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.