5.0/5 rating 1 vote

Cheesy Chicken Enchilada Soup

  • Ready in: 30-45 minutes
  • Serves: 8
  • Complexity: easy
  • Origin: North America


  • 2 cans (10 3/4 oz) condensed cream of chicken soup (or cream of mushroom)
  • 1 can (10oz) Enchilada Sauce
  • 2 cups milk
  • 1 can diced or chopped green chile or 1/2 can jalapenos (diced)
  • 1 cup shredded cheddar cheese (sharp)
  • 1 lb cooked chopped chicken breast or strips
  • 1 tablespoon olive oil
  • Tortilla chips


In 4 quart soup pan, add a tablespoon of olive oil and chopped chicken. Fry chicken until outside of chicken is cooked. Add the rest of the ingredients excluding the shredded cheese and Tortilla chips. Bring to boil then reduce to simmer and add cheese. Simmer for 10 to 15 minutes until done. Use tortilla chips to add to soup like crackers or to dip in soup.

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