Return to Chicken Soup Recipes

 

Chicken Enchilada Soup

5 star rating
 

Add a Photo

Submitted by: barnhajl

 

This chicken and rice soup--with a Mexican flavor--starts with canned condensed soup. It has sour cream, canned whole kernel corn, tomatoes, salsa, and chunks of cooked chicken in it too.
 

Ingredients

  • 2 cans (10 3/4 ounce) Creamy Chicken Verde Soup.
  • 2 1/2 cups milk
  • 8 ounces sour cream
  • 1 can whole kernel sweet corn
  • 2 tablespoons mild chunky salsa
  • 1 cup diced tomatoes
  • 1/2 cup instant white rice
  • 2 1/2 tablespoons chicken soup base granules
  • 5 cups water
  • 3 large boneless skinless chicken breasts
  • Finely shredded Mozzarella cheese (optional)

Save Recipe

Interact

 
Method

In a large saucepan, combine the Chicken Verde Soup, milk, Sour Cream, Corn, Salsa, Tomatoes, and rice. Stir all the ingredients well. Place on stove and simmer on medium-low heat. Continue to stir occasionally. In another saucepan, combine the chicken soup base granules and 5 cups water. Bring to a boil. Add the chicken and allow to boil until chicken is fully cooked. Once the chicken is fully cooked remove from pan. Reserve 1 cup of the chicken broth from the pan. Dice the chicken into 1-inch cubes and add to soup. Add the cup of chicken broth; heat through. Before serving, sprinkle each bowl of soup with cheese, if using.

 

Notes: For the Creamy Chicken Verde Soup, I used Campbell's Brand.

 

Number of Servings: 6 servings

 

Submitted by: barnhajl ()

Comment
 
 

Advertisement