Enchilada Chicken Soup Recipe
- 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2-2/3 cups milk
- 1 can (10 ounces) chunk white chicken, drained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- Sour cream
- 1. In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with sour cream. Yield: 7 servings.
1 cup: 207 calories, 10g fat (4g saturated fat), 41mg cholesterol, 992mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 14g protein.
Reviews for Enchilada Chicken Soup
"This was really good if you don't mind opening cans. But other wise real good."
"Have made this for several yrs now and I am always asked for the recipe. This is a staple in our home."
"Too much sodium for one serving.Fresh chicken would be better and a little less sodium!!!"
"I use boneless, skinless chicken breast (just cook it in the oven whole with salt and pepper and then cut it into chunks to use in the recipe) and it is SOOOO much better. We prefer our version to be meatier than the amount used in the recipe. Such a simple recipe, but really delicious. We always serve it with tortilla chips."
"This has become a tradition on Christmas Eve for our family. Everyone loves it and asks for it each year! It's delicious with a little "kick" to it - which can be curbed with sour cream, if desired. We love it!"
"My husband and I both liked this but it was to spicy for our small kids."
"I love this and it is so easy. I serve it with quesadillas."
"I had my brother over for dinner and we both loved it. I left out the green chillies and added salsa at the end along with chedder cheese and the sour cream."
"holy cow is this ever good, esp w tortilla chips!"
"This soup is fast, easy, and delicious!!! My husband and I thought it was fantastic!! I used fat free milk instead of the whole milk and cubed chicken breasts that I had previously cooked (and stuck in the freezer for recipes like this) and it still tasted great. Will make it again (and again and again)."
"quick and very easy to make."
"I make this all the time. My whole family loves it."
"Wonderful! Anyone think I can sub skim milk or almond milk?"
"Made this recipe several times. I use plain Cheddar Cheese soup instead of the Fiesta Nacho soup. I also use 1/2 a chicken breast sauteed with onions and peppers and seasoned with a bit of cumin and chili powder instead of canned chicken. I serve tortilla chips on the side for dipping. My kids love this."
"It tasted just like a soup I had at one of my favorite restaurants. Yummy!!"
"Forgot to say that I used Cheddar Cheese soup also."
"I couldn't find the Fiesta Nacho soup. I subsituted a jar of Salsa and then omitted the chiles. I also added a few spices, cumin and red pepper. It was very good!"
"One of our favorite soups and so easy to make. Sometimes add drained and rinsed black beans."
"I can't find it either at some stores, but found that part of a jar of Pace 4 cheese sauce worked just as well. This is one of our favorite recipes and also add drained and rinsed black beans."
"I switch out the red enchildada sauce for green for a delicious change...very popular in Southern California! Also try adding canned chopped black olives."
"How easy can a recipe be? We ladeled ours over tortilla chips for spillage control with our toddlers."
"JennVaT2: It's Campbell's brand. Most large grocery stores should carry it."