Some Tips For Making This Easy Enchilada Soup:
- The original calls for Velveeta but I just dont use Velveeta as a rule .
- I use Better than Bouillon instead of chicken stock and amp up the flavor using more than it calls for on the label. This is an easy way to deepen the flavor of your soup.
Slow Cooker Chicken Enchilada Soup Recipe:
Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours . In the last hour add in the cream cheese, cheddar cheese and stir well. Serve with the toppings as instructed in the recipe below.
Looking for more soups?
What Makes This Chilis Southwest Chicken Soup So Good
- It tastes just like the restaurant version! However, its super quick and easy to make in the comfort of your own home.
- It all comes together in just one pot! This Chilis southwest chicken soup couldnt possibly be easier to cook and cleanup. With just one pot youll have a complete, hearty, and tasty meal.
- Its healthy but super satisfying! Loaded with lean chicken breast, fresh veggies, and a handful of flavorful spices. This dinner or lunch recipe is everything we stand for easy, healthy, and delicious!
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Southwest Chicken Soup Recipe
This Southwest chicken soup recipe is made with loads of chunky chicken, fire roasted tomatoes, roasted poblano peppers, corn, black beans and a warming blend of seasonings. One of my favorites.
Chicken soup is in the Chili Pepper Madness kitchen today, my friends! Only you know I cant make your typical chicken soup. Chicken soup is great, and everyone loves a good chicken noodle soup, but for people like us we need some extra flavor.
Today were giving our chicken soup a southwest spin with a combination of zesty southwest seasonings and roasted poblano peppers. Roasted poblano peppers deliver a huge flavor boost to this quick and easy hearty soup, and with the addition of the seasoning blend, this is going to be your new favorite chicken soup.
Youll never be able to go back to moms boring chicken soup recipe again. Were talking Southwest Chicken Soup!
This chicken soup is much more rustic and hearty version with lots of chunky ingredients, perfect for the cooler weather to help you warm the bones and fill the bellies. Were talking awesome comfort food here, my friends, only its very healthy and quite low calorie.
Lets talk about how to make southwest chicken soup, shall we?
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Storing Soups With Cream Cheese
I dont recommend freezing soups that contain cream cheese. Dairy has a tendency to separate when the soup is thawed and can result in a somewhat grainy texture. For that reason I recommend refrigeration.
Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.
Reheat leftovers in the microwave or in a saucepan over low heat.
If you like this Creamy Southwest Chicken Soup, youre going to love these other easy, comforting soups!
How To Make Chilis Southwest Chicken Soup
Not only is this southwestern chicken soup recipe amazingly delicious, but it is also so simple to throw together. In no time at all, you have perfect winter comfort in a bowl.
I love mine with fried tortilla chips on top, but if you like, you could skip the tortilla strips and serve the soup with cornbread for a hearty, comforting meal.
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How To Make Chili’s Famous Chicken Enchilada Soup
To begin, season the chicken with salt and pepper and cook in a large dutch oven with vegetable oil. You could always skip this step and shred up rotisserie chicken from the grocery store to make prep time even faster.
Once the chicken is cooked through, remove from the pot and add in the diced onion and clove of garlic. Add in the spices and cook until fragrant. Add in the chicken broth.
Meanwhile in a small bowl combine the masa harina and water. add to the pot with the enchilada sauce.
Add the chicken breasts in and simmer for 30 minutes on low heat.
Stir in the cream cheese and cheddar cheese and stir until melted. Serve with pico de gallo and tortilla strips. If you need more “oomph” add black beans to the soup!
What Should I Order At Chilis
The 7 Best Things To Order At Chilis, According To Nutritionists
- Grilled Chicken Salad. Courtesy Chilis.
- Ancho Salmon. Courtesy Chilis.
- Mango-Chile Chicken. Courtesy Chilis.
- Fajitas. Courtesy Chilis.
- Old Timer Burger with Black Bean Patty.
- Classic Sirloin with Grilled Avocado.
- Santa Fe Chicken Salad.
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How Long Does Chilis Smoke Their Ribs
Place the racks of ribs in the smoker. Cook for 3 hours at 225 degrees, spraying every half an hour with the apple cider vinegar. Place a piece of foil on a baking sheet that is large enough to fully wrap the ribs. Place your ribs on the foil, generously squirt with apple cider vinegar, and seal it tightly.
More About The Ingredients
Chipotle chiles are dried smoked jalapeño peppers. Adobo is a tangy, slightly sweet red sauce. Put them together, and you have an irresistible combination.
This recipe uses white hominy. If youre not familiar with hominy, youre not likely to forget it! These big kernels of corn are puffy and chewy with a very unique flavor owing to a special processing technique.
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How To Serve Creamy Southwest Chicken Soup
This soup is just calling out for toppings like grated cheese, sour cream, cilantro, and crunchy corn chips. We love it with Fritos but tortilla chips are also a great choice. A drizzle of hot sauce is a nice finishing touch for those that like a little heat.
With a double dose of protein from chicken and beans, this soup is hearty enough to be a meal in itself. Its also perfect to serve with grilled cheese sandwiches or quesadillas.
Chilis Southwest Chicken Soup: 7 Perfect Health Benefits
Chilis Southwest Chicken Soup is one of the testy soup recipes you will find online. There are a few variations, but this is the original I found or one very close to it.
The soup is great on a winter day. Unfortunately, its also high in sodium and probably best limited to once a month.
I will post the recipe as I found it, and as you will see, it is supposed to serve 8. To do that, however, I would have had to buy some ridiculously large bowls.
I easily filled 10 average-size bowls with the following recipe, which serves 4 generously or 6 moderately. I think thats much better for us.
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How To Make Cream Cheese Chicken Chili
My favorite way to make this creamy southwest chicken soup is in the slow cooker because I can do it first thing in the morning and forget about it the rest of the day.
But, sometimes the day gets away from me and Im left scrambling right before dinner. Thats when the Instant Pot becomes my bestie! This chicken and bean soup recipe comes together in less than 10 minutes in the pressure cooker.
Or, you can stick with the trusty stovetop method. Its quick and easy too!
Little Dairy on the Prairie Pro Tip: I love cooking and shredding bulk batches of chicken to use in recipes like this. Simply add it with the rest of the ingredients. Its also really easy to use chicken breasts and let them cook with the soup.
Still Searching For What To Cook
- 2 boneless skinless chicken breast halves cut into 1/4 inch wide strips
- 1 1/2 teaspoonssalt
- 1 can diced tomatoes and green chile
- 1 can corn kernels drained
- 1 can light red kidney beans rinsed and drained
- 1/4 teaspoondried lemon peel
Preheat a large stock pot over medium high heat.
Season chicken with salt and pepper.
Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate.
Add the diced onion and saute for 3 minutes.
Add the garlic and saute for 2 more minutes, stirring occasionally.
Deglaze the pot with balsamic vinegar.
Return chicken and any juices to the pot.
Add remaining ingredients, bring to a simmer and cook for 30 minutes.
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Chili’s Southwest Chicken & Sausage Soup Recipe
Pressure Cooker Southwestern Chicken Soup The Eyes Of A Boy chili powder, black beans, roasted red peppers, fire roasted tomatoes and 9 more Southwestern Chicken Soup with Cornmeal Dumplings Cooking and Beer
Southwest Chicken Soup is my favorite easy dinner recipe that is loaded with all my favorite Mexican flavors: black beans, chicken, corn, and green chilis! If you love chicken tortilla soup as much as I do, then scroll on down to print this recipe.
Southwestern Chicken Chili with Barley is a bowl full of tender shredded chicken, flavorful broth, and zesty spices. With the little bit of spice and the sweet flavors of corn and tomatoes, together they balance each other out to create a warm dish everyone will love. Top your chili with cheese and sour cream for even more flavor.
*Notice: Approximate pre-cooked weights, actual weight may vary. May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Here at Laughing Spatula we are expert soup makers! So much, we’ve been featured on NBC and Redbook to name a few! Be it Lemon Chicken Orzo soup, Gnocchi Sausage Soup, or Creamy Chicken Noodle, your family will go nuts over our soup recipes and how easy, yet flavorful they truly are.
Southwest flavors shine in this chili chicken recipe. Made in 30 mins, this one-pot soup recipe is delicious. Southwest chicken chili is a must try recipe.
Easy Chicken Enchilada Soup
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
|1 can diced green chiles|
|1 white onion, diced|
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturers instructions set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturers instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
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Southwest Chicken Soup Ingredients
- Chicken canned chicken, rotisserie chicken, or boneless skinless chicken breast.
- Whole kernel corn Canned, frozen, or fresh . I love using my homemade freezer corn.
- Canned tomatoes diced, fire-roasted, Tex-Mex, with chilis, pretty much any diced tomatoes will work. You could even use salsa.
- Beans Black beans are my favorite. Pinto beans, red beans, or even kidney beans would be fine.
- Chicken broth Low sodium is what I usually use. You can use regular too. Chicken bullion mixed with water can be used if you dont have chicken broth or stock.
- Canned Diced Green Chilis mild, medium, or spicy. If you dont have them its not a deal-breaker, you can skip them if you need to.
- Onion diced sweet, red, yellow, or white onion. Sometimes I use dehydrated onions .
- Seasonings ground cumin, chili powder, dry ranch dressing seasoning mix
- Cream Cheese Use full-fat cream cheese to add the most amount of creaminess!
SEE MORE: Be sure to check out my collection of BEST Canned Chicken Recipes
What Is Chili’s Famous Soup
Did you know Chili’s is known for more than chili? Chili’s serves Mexican-inspired soups and classics such as Chicken Enchilada Soup, Southwest Chicken Soup, and Chicken Tortilla Soup on a rotating basis. Their most popular are the Enchilada and Southwest chicken soup, especially in the winter months.
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How To Make Southwest Chicken Soup
How To Make Southwest Chicken Soup The Recipe Method
ONE: First, set your oven to broil. Set the poblano peppers onto a lightly oiled baking sheet.
TWO: Broil them for 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and let them cool enough to handle.
THREE: Peel off the skins with your fingers, or use a paper towel to gently rub them off. They should remove easily. Chop up the roasted poblano peppers and set them aside.
FOR THE CHICKEN SOUP:
Heat the oil in a large pot. Rough chop the chicken so it is nice and chunky. You want bite sized pieces. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot, stirring, until it is mostly cooked through, 5-6 minutes.
Add the onion and jalapeno pepper. Cook them down for 5 minutes to soften.
Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.
Stir in the roasted poblano peppers, fire roasted tomatoes, chicken broth, and chopped chicken.
Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors develop. You can simmer longer if youd like. I often simmer for 1 hour.
Serve the chunky chicken soup in bowls and garnish with fresh chopped green onions and red pepper flakes.
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Preparing Tortilla Strips To Garnish Chilis Chicken Enchilada Soup
While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips. Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.
Bake the tortilla strips at 375Â° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color. When done, set them aside to cool completely.
Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl. The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chilis chicken enchilada soup before serving.
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Chilis Southwest Chicken & Sausage Soup Recipe
Provided by ruhroh
|1/2 cup crushed canned tomatillos|
|1 can diced green chilies, drained|
|2 cans navy beans or small white beans, drained|
|1 can dark red kidney beans, drained|
|3 pounds diced cooked chicken breast|
|1 package of plain breakfast sausage links, cut into bite size pieces|
|Shredded cheese and sour cream for garnish|
- In 5-quart or larger pot, heat oil over medium heat. Add sausage, onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chilies to pot bring to boil. Add beans and chicken simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
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