The Best Chicken Enchilada Soup

Lori H

Shredded chicken is simmered with torn tortillas, salsa, & velveeta in this easy soup.

Modified from: Chicken Enchilada Soup III

Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 8 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Cook onion and garlic in oil until onions are translucent. Pour in chicken broth.
  2. Add torn tortillas with 1 cup water.
  3. Add salsa & seasoning.
  4. Bring to a boil.
  5. Add cooked chicken to the pot.
  6. Reduce heat and simmer 30 minutes, until thickened.
  7. Add cheese & continue to simmer until melted.
  8. Top with shredded cheddar, sour cream, & tortilla chips, if desired.

Reviews

Read all reviews 0

Other stories that may interest you