Save on Pinterest

Enchilada Chicken Soup

Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, 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


  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2-2/3 cups whole milk
  • 1 can (10 ounces) chunk white chicken, drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • Sour cream


  • In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts
1 cup: 207 calories, 10g fat (4g saturated fat), 41mg cholesterol, 992mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 14g protein.

Recommended Video


Click stars to rate
Average Rating:
  • snker0521
    Dec 23, 2020

    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.

  • dvaughn
    Nov 10, 2020

    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.

  • sandiamen
    Oct 19, 2018

    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.

  • Sudie
    Jul 20, 2017

    No comment left

  • ms11145
    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
    May 20, 2015

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

  • LadyKimmi
    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
    Mar 25, 2014

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

  • CiciG
    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
    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!