• Prep Time: 10 minutes
  • Cooking Time: 30-minutes
  • Serves: 12-servings

Chicken Enchilada Soup Recipes

  • Recipe Submitted by on

Category: Soups, Dinner Party, Main Dish, Tomatoes, Chicken

 Ingredients List

  • 2 teaspoons vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced, or 1/4 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 can (16 ounces) navy beans
  • 1 can (28 ounces) diced tomatoes
  • 2 cans (14 1/2 ounces each) fat-free chicken broth
  • 1 can (8 ounces) tomato sauce
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons dried oregano
  • 2 cups chopped cooked chicken
  • 1⁄2 cup chopped fresh cilantro
  • 1 cup shredded cheese
  • 10 thin corn tortillas


1. Heat oil in a large pot. Add onion, garlic, and cumin, and sauté until onion is softened but not browned.

2. Drain and rinse beans. Add drained beans, tomatoes with liquid, and chicken broth. Heat to a boil. Reduce heat.

3. Stir in tomato sauce, chilies, oregano, and chicken. Simmer 15 minutes.

4. When ready to serve, stir in cilantro and 1 cup cheese until melted. Serve tortilla strips on the side as soup toppings.

5. Refrigerate leftovers within 2 hours.

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