Chicken Enchilada Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 - chicken breasts
  • 1 1/2 tablespoons - minced garlic in oil
  • 2 - medium onions, diced
  • 2 cans - stewed tomatoes, 10 oz. each
  • 2 cans - Ro-Tel tomatoes with green chilies, 10 oz. each
  • 2 cans - enchilada sauce, 10 oz. each
  • 1 tablespoons - chili powder
  • 2 teaspoons - ground cumin
  • - salt and pepper, to taste
  • 1 1/2 cups - grated queso quesadilla past. cheese
  • 1 cups - grated cheddar cheese
  • 15 - corn tortillas
  • 1/4 cups - fresh chopped cilantro
  • Directions:

    Simmer chicken breasts gently in 2-1/2 quarts of water for about 1 hour, skimming off scum as it appears. Allow chicken to cool in resulting broth; then debone and shred chicken, setting it aside. Reserve broth; strain.

    In large stock pot, combine reserved chicken broth, garlic, onion, stewed tomatoes, Ro-Tel tomatoes, enchilada sauce, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat and add shredded chicken, queso cheese, cheddar cheese and tortilla pieces.

    Reduce heat to low. Simmer until cheese melts and tortillas soften, stirring often to prevent cheese from sticking to bottom of pot. When cheese has melted, add fresh cilantro and adjust seasonings to suit taste.

    For making ahead and storing: cool soup to room temperature; cover and store in fridge overnight.

    Brief Description

    Chicken enchilada soup seasoned with Ro-Tel tomatoes and enchilada sauce.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 1 hour(s) 25 min


    Arlene's Cafe - San Antonio

    Posted By:


    Posted On:

    September 28, 2013

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