Easy Chicken Enchilada Soup

⏱ 25 mins 🍽 4-6 serving(s) 🌶 mexican 🏷 Mexican

This straightforward Mexican soup is adapted from a Kraft cookbook and has become a household staple. It combines cubed chicken breast with onion, jalapeño, and taco seasoning, simmered in a creamy base of chicken soup, enchilada sauce, and milk. The dish is finished with a hint of lemon juice and fresh cilantro, ready to enjoy in just 25 minutes. Optional toppings include corn tortilla strips and cheddar cheese.

Easy Chicken Enchilada Soup

Ingredients

  • 3 chicken breasts, cubed
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 (1 1/4 ounce) packet taco seasoning
  • 1/2 cup water
  • 2 -3 garlic cloves, minced
  • 1 jalapeno, seeded and chopped
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 (15 ounce) can enchilada sauce
  • 2 cups milk
  • 1 teaspoon lemon juice
  • 1 tablespoon cilantro
  • salt & pepper
  • corn tortilla strips (optional)
  • cheddar cheese (optional)

Method

  1. Warm the olive oil in a saucepan and cook the cubed chicken breast with the chopped onion until the chicken is nearly cooked through and its juices are mostly clear, which should take about 4 to 6 minutes.
  2. Stir in the minced garlic and chopped jalapeño, continuing to cook for two more minutes.
  3. Add the packet of taco seasoning and the 1/2 cup of water, cooking the mixture until the liquid has almost completely evaporated.
  4. Once the water is nearly gone, pour in the remaining ingredients, which are the cream of chicken soup, enchilada sauce, milk, lemon juice, cilantro, salt, and pepper.
  5. Heat the soup until it is just about to boil, then promptly remove it from the heat.
  6. Serve the soup, optionally garnished with corn tortilla strips and cheddar cheese.

Nutrition (per serving)

Sodium1810200 mg

Recipe details

CategoryMexican
Cuisinemexican
AuthorBJoshua