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Chicken Enchilada Soup

This soup can be made mild to spicy by using mild, medium or hot salsa."


1 Tbs. Vegetable Oil
1 Lb. Chicken Breast fillets (about 3)
½ C. Diced Onion
2 Cloves Garlic, pressed or diced
4 C. Chicken Broth
2 C. Water
1 C. Chunky Style Salsa
16 Oz. Velveeta Cheese (light Velveeta can be used)
1 tsp. Salt
1 tsp. Chili Powder
½ tsp. Cumin
1 Can Cream Style Corn
Garnish: Crumbled Tortilla Chips


Add 1 Tbs. Oil to large pot over medium heat. Add chicken breast and brown for 4-5 min each side. Set chicken aside,

Add onions and garlic to pot and sauté over medium heat for about 2 min. or until onions begin to become translucent. Add chicken broth.

Add water, salsa, cheese and spices to pot and bring to a boil.

Shred or cut the chicken into small bite sized pieces and add to the pot. Reduce heat and simmer soup for 30 to 40 min. or until thick.

Serve soup in bowls and garnish with crumbled tortilla chips.

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no serving information available

Nutritional Information
Per Serving

no nutrition information available

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