Quick and Easy Chicken Enchilada Soup
This recipe came about from leftover enchilada filling that I didn't want to throw away.
Servings: 8 servings
Calories: 427kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion small, 1/2" dice
- 4 cups chicken cooked, shredded (see notes)
- 1.25 ounces taco seasoning full packet of taco seasoning
- 20 ounces cream of chicken condensed soup 2 cans
- 15 ounces enchilada sauce red, mild
- 7 ounces green chilis diced, mild
- 6 cups chicken broth low sodium
Instructions
- Heat olive oil over medium-high heat in a large pot.
- Add diced onion and saute until translucent and fragrant (about 5 minutes).
- Pour in shredded chicken and taco seasoning. Stir.
- Pour in condensed cream of chicken soup and enchilada sauce. Stir.
- Add green chilis and stir.
- Pour in 6 cups of chicken broth and stir, adding more as needed.
- Bring mixture to a boil, reduce heat, and simmer for 15-20 minutes.
- Serve with desired toppings (see notes).
Notes
Need a recipe for easy, shredded chicken? Try our Everything Chicken recipe!
Topping options:
- Shredded Cheese
- Crumbled Queso Fresco
- Toasted Pumpkin Seeds
- Sour Cream or Crema
- Sliced fresh jalapenos
- Chopped scallions
- Cilantro
- Sliced avocado
- Tortilla Strips
Nutrition
Serving: 1cup | Calories: 427kcal | Carbohydrates: 17g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1538mg | Potassium: 392mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 3mg |
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