Anyone have an easy Chicken Enchilada soup recipe?

It just doesn't get any easier than this. Hope you like it.





Easy Chicken Enchilada Soup





10 min 5 min prep





1 can Fiesta nacho cheese soup


1 can cream of chicken soup


2 2/3 cups milk


1 (10 ounce) can chunky white chicken meat, drained


1 (10 ounce) can enchilada sauce


1 (4 ounce) can chopped green chilies








1. Combine all ingredients in lg saucepan.


2. Heat just until very hot.Anyone have an easy Chicken Enchilada soup recipe?
Chili鈥檚 Chicken Enchilada Soup





1/2 C. vegetable oil





1/4 C. chicken base





3 C. diced yellow onions





2 t. ground cumin





2 t. chili powder





2 t. granulated garlic





1/2 t. cayenne pepper





2 C. masa harina





4 qts. water, divided





2 C. crushed tomatoes





1/2 lb. Velveeta cheese, cubed





3 lbs. boneless, chicken breasts, cooked and shredded





In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.





Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.





Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.





Serves 16-20.





INGREDIENTS


1 pound skinless, boneless chicken breast halves


1 tablespoon vegetable oil


1/2 cup diced onion


1 clove garlic, minced


1 quart chicken broth


1 cup masa harina


3 cups water, divided


1 cup enchilada sauce


2 cups shredded Cheddar cheese


1 teaspoon salt


1 teaspoon chili powder


1/2 teaspoon ground cumin


DIRECTIONS


In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.


Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.


In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.


Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.





Chicken Enchilada Soup





4 to 6 chicken breasts


1 cup margarine


1 onion, diced


1 clove garlic, chopped


1 1/2 cups flour


1 teaspoon seasoned salt


2 teaspoons paprika


2 pints sour cream


1/4 teaspoon cumin


1 can (4 ounces) chopped green chiles








Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth.


In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce





Chili's Chicken Enchilada Soup Recipe





1 tablespoon vegetable oil


1 pound chicken breast fillets -- (approx. 3 fillets)


1/2 cup diced onion


1 clove garlic -- pressed


4 cups chicken broth


1 cup masa harina


3 cups water


1 cup enchilada sauce


16 ounces Velveeta


1 teaspoon salt


1 teaspoon chili powder


1/2 teaspoon cumin


***garnish***


shredded cheddar cheese


crumbled corn tortilla chips


pico de gallo





1. Add 1 tablespoon of oil to a large pot over medium heat. Add


chicken breasts to pot and brown for 4-5 minutes per side. Set


chicken aside.





2. Add onions and garlic to pot and saut茅鈥?over medium heat for


about 2 minutes, or until onions begin to become translucent. Add


chicken broth.





3. Combine masa harina with 2 cups of water in a medium bowl and


whisk until blended. Add masa mixture to pot with onions, garlic


and broth.





4. Add remaining water, enchilada sauce, cheese and spices to pot


and bring mixture to a boil.





5. Shred the chicken into small, bite-size pieces and add it to


the pot. Reduce heat and simmer soup for 30-40 minutes or until


thick.





6. Serve soup in cups or bowls, and garnish with shredded cheddar


cheese, crumbled corn tortilla chips, and pico de gallo.Anyone have an easy Chicken Enchilada soup recipe?
you might try the website cooks.com or recipes .com they usually have some pretty good recipes there. Hope this helps ,good luck.