Chicken Enchilada Soup Recipe
Craving enchiladas minus the work? This easy Chicken Enchilada Soup Recipe is for YOU! With simple shortcuts like a Rotisserie chicken and creamy soup base, your cozy homemade soup will be done in a flash!
Servings: 8
Ingredients
- 4 cups shredded Rotisserie Cooked Chicken (about 1 whole medium sized chicken)
- 3 cans Campbell’s Cream of Chicken Soup (10.5 ounce cans)
- 12 ounces Evaporated Milk (1 can)
- 4 ounces Diced Green Chiles (1 can)
- 2 ounces Diced Jalapenos (1/2 of 4 ounce can)
- 1 teaspoon Cumin
- 1/2 teaspoon Coriander
- 3 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Bay Leaf
Instructions
- Preheat 5-6 quart Dutch Oven on stove at Medium heat.
- After dutch oven has warmed up, add Chicken, Cream of Chicken Soup, Evaporated Milk, Green Chiles, Diced Jalapenos, Cumin, Coriander, Onion Powder, Garlic Powder, Salt and Pepper.
- Stir well, then add Bay Leaf
- Let soup simmer for 20 minutes, stirring regularly.
- Remove Bay Leaf prior to serving, then top with Sour Cream, Cheese, mini Tortilla Strips and Green Onions, and ENJOY!
Notes
- Optional: Garnish with Sour Cream, Shredded Cheddar Cheese, Mini Tortilla Strips and Chopped Green Onions.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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