Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Hearty Chicken Enchilada Soup Recipe
Hearty Chicken Enchilada Soup takes enchilada flavors and transforms them into soups that are both savory and hearty for substantial nutrition and comfort satisfaction. This substantial recipe bridges solid and liquid comfort food while maintaining all beloved enchilada characteristics. The hearty nature provides complete meal satisfaction.
This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It’s good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients
4 cups water
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can ranch-style beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
1 ½ tablespoons ground cumin
1 ½ tablespoons chili powder
1 ½ teaspoons garlic powder
1 tablespoon butter
½ onion, chopped
salt and ground black pepper to taste
Directions
Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
Cook’s Notes:
To serve, place tortilla chips in the bottom of a soup bowl, ladle the soup on top, garnish with your preferred toppings, cheese, sour cream, black olives, additional tortilla chips etc.,
This can also be made by slow cooking. To do so, follow the steps for cooking the chicken, transfer the water and shredded chicken, plus remaining ingredients to the slow cooker, cook on low setting for 4-5 hours.
Nutrition Facts (per serving)
| 220 | Calories |
| 6g | Fat |
| 26g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 220 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 10% |
| Cholesterol 37mg | 12% |
| Sodium 829mg | 36% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 18g | 35% |
| Vitamin C 6mg | 7% |
| Calcium 67mg | 5% |
| Iron 4mg | 19% |
| Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
