I recently realized that I do not have very many chicken recipes on my site. I love chicken and I really need to share more of them with you.
So, in an effort to fix my lack of chicken recipes, I decided that for Souper Monday this week I would share a chicken soup recipe. My copycat chicken enchilada soup recipe to be exact.
We love soup, and we love Mexican type food, so my family thinks this soup is a perfect combination.
This is similar to the chicken enchilada soup I have had at like Chili’s or other restaurants. It is not exactly the same, but we think it is pretty close.
Yield: 8 servings
Copycat Chicken Enchilada Soup
A homemade version of a famours chicken enchilada soup.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 3 chicken breasts- cooked and cut into small chunks (really you can use any cooked chicken here at long as it is 3-4 cups)
- 2 tablespoons oil
- 1/2 onion finely chopped
- 1 clove garlic, minced
- 4 cups chicken broth
- 3 cups water
- 10 ounce can enchilada sauce (or use my homemade enchilada sauce)
- 12 ounce can evaporated milk
- 4 cups shredded cheddar cheese
- 1 - 2 teaspoons salt (basically to taste)
- 1 teaspoon chili powder- more if you like it spicier
- 1/2 teaspoon cumin
Instructions
- In a large pan heat oil and cook onion until tender.
- Add garlic and cook for about 30 seconds
- Add chicken broth, water, enchilada sauce, evaporated milk, cheese, salt, chili powder, and cumin. Cook on low for about 20 minutes, stirring occasionally.
- Add chicken and keep cooking until chicken is heated through, this should only take a few minutes.
- Serve with additional cheese, chips, etc., as desired and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 1764mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 32g
Nutritional values are approximate and aren't always accurate.
Just curious – how much does this make and would it freeze well?
I makes dinner for my family of 5 plus enough for my husband’s lunch. So, I would say it serves about 6. I have never frozen it, but I do not see why it would not. It might change the texture a little, but I think it would be fine.
Made this for dinner tonight and its fabulous! Thaks for sharing the recipe:) We liked it served over crushed tortilla chips. I had a 19 oz can of enchilada sauce so I cut back the water by a cup to use the whole can. Also we like food spicy so I added some red pepper flakes.
So glad that you liked it! Thanks for letting me know.
Oh My!!!! This soup is DELICIOUS!!!
I have never had a soup like this at a restaurant so I cannot compare it to that but it is extremely flavorful! There is not one overpowering flavor but a wonderful combination of flavors!
My whole family loved this soup, which is saying a lot because we are picky soup eaters. This one is definitely a keeper!
Tried this tonight and it is a winner! As told by my hubby, Both the soup and the sauce are going in the cook book 🙂 Another quiet dinner with my 5 and 7 year olds, so yeah, they loved it too! Thank you once again Lynn, you have been my GF dinner savor for weeks now.
I am so glad your family enjoyed this. And yeah for another gf family friendly dinner! I love sharing easy dinners that just happen to be gluten free. 🙂 Thanks for letting me know that you all enjoyed it.
Soup was spectacular! Thank you so much
For the recipe!
I was wondering if regular milk could be substitiuted for evaporated milk.
Yes, it can be. Regular milk is not as creamy and will give it a slightly different taste, but should work. I hope that helps.