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Chicken Enchilada Soup recipe

Chicken Enchilada Soup.A finalist inthe 2002 Ortega® “Create a Fiesta, Win a Siesta!”Recipe Contest, this dish was submitted by Sharon Lesan of Bethal,Alaska. This recipe combines chicken, black beans, cilantro,Mexican-style corn, red pepper and the mild, fire-roasted flavorof diced green chiles for a hearty soup. Topped with colorfulred and blue tortilla chips and shredded cheese, this dish hasa vibrant look and unique texture.

Recipe: Chicken EnchiladaSoup

2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) canchicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, rinsed, drained
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
1 garnish tortilla chips, (red & blue), and/or shredded cheddarcheese

  • Combine cornstarch and water in smallbowl. Stir together chicken broth, chicken, beans, tomatoes,corn, taco sauce, pepper, chiles and cornstarch mixture in largesaucepan; bring to a boil, stirring occasionally. Add cilantro.Garnish as desired.

    Makes 8 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Chili's Chicken Enchilada Soup Recipe!

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  • Comments

    1 Comment


    This enchiladas-inspired soup is made with corn tortilla-thickened chicken broth, cans of red and green enchilada sauce, cooked cubes of chicken and half-and-half. Tired of plain old Chicken Soup? Try this spunky Mexican inspired masterpiece. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.

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