Enchilada Chicken Soup
Total TimePrep/Total Time: 10 min.
It is fast but nothing great. I cooked my own chicken because we don't care for the canned stuff. I may make it again just because it is fast but will have to tweak it some.
I found this recipe in the July/August 2002 edition of Taste of Home's Quick Cooking. It is the best. I have it memorized and keep everything in stock. My husband especially loves it when he needs a spicy soup on a cold day. It's an easy recipe and I use either canned chicken (10-12 oz), rotisserie chicken, or roast chicken. I use evaporated milk for a little thicker broth and use about 2-1/3 cups for thicker soup. Either way, I highly recommend this recipe. After 8 years it never gets old and leftovers are great if there's only 2 people eating it.
My family loves this recipe. I use leftover rotisserie chicken or roast chicken and it is almost always gone by the end of the night.
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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.
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!