Enchilada Chicken Soup Recipe
Enchilada Chicken Soup Recipe photo by Taste of Home
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Enchilada Chicken Soup Recipe

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4.5 33 47
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Canned soups, enchilada sauce and a few other convenience items make this recipe one of my fast-to-fix favorites. Use mild green chilies if they suit your tastes, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 7 servings


  • 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

Nutritional Facts

1 cup: 207 calories, 10g fat (4g saturated fat), 41mg cholesterol, 992mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 14g protein.


  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.
Originally published as Enchilada Chicken Soup in Quick Cooking July/August 2002, p29

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ms11145 User ID: 1604521 255918
Reviewed Oct. 25, 2016

"I was pressed for time and came across this recipe. What a great find! I didn't have condensed nacho soup, so I subbed Velveeta cheese and salsa I also added a can of mexicorn to give it more depth of flavor. This would be good next time I have leftover chicken instead of using the canned."

bell5429 User ID: 7427943 226661
Reviewed May. 20, 2015

"This was really good if you don't mind opening cans. But other wise real good."

LadyKimmi User ID: 7279630 216517
Reviewed Dec. 31, 2014

"Have made this for several yrs now and I am always asked for the recipe. This is a staple in our home."

kitchenwitch2 User ID: 4872105 135254
Reviewed Mar. 25, 2014

"Too much sodium for one serving.Fresh chicken would be better and a little less sodium!!!"

CiciG User ID: 7657418 63230
Reviewed Feb. 6, 2014

"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."

Shanhuajin User ID: 986398 79914
Reviewed Dec. 23, 2013

"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!"

juicyfruit007 User ID: 1404522 129896
Reviewed Aug. 1, 2013 Edited Oct. 22, 2016

"This is delicious and has become my go-to chicken enchilada soup recipe. I like to double it, except the enchilada sauce, and reduce the amount of milk a bit."

jetluvs2cook User ID: 1675049 63189
Reviewed Jul. 30, 2013

"very yummy!"

pinkiepie User ID: 5517629 135253
Reviewed Mar. 19, 2013

"My husband and I both liked this but it was to spicy for our small kids."

Littlepinkdresslinda User ID: 792622 53319
Reviewed Mar. 2, 2013

"I love this and it is so easy. I serve it with quesadillas."

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