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chicken enchilada stoup

(1 rating)
squirreldog avatar
Recipe by
lisa halsey
@squirreldog
Odessa, MO

This recipe is very versatile you can change the ingredients to your taste or what you may have on hand. I also use black beans. By changing the amount of broth you use this can be used as a filling or in cheese for a hearty dip. This is a much requested recipe. Enjoy !

(1 rating)
yield serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For chicken enchilada stoup

  • 1
    rotisserie chicken, deboned
  • 1
    each green & red bell pepper diced
  • 1
    medium yellow onion diced
  • salt & pepper to taste
  • 3 clove
    garlic crushed or diced
  • 1 pkg
    chicken enchilada seasoning mix
  • 1 1/2 box
    chicken broth more or less (large box)
  • 2 can
    hominy, drained
  • 1 can
    diced green chilies (small)
  • 1 can
    ranch beans
  • 2 can
    pinto beans, drained
  • 2 can
    corn drained
  • 2 can
    diced tomatoes with green chilies
  • 12 oz
    jar of chunky salsa
  • 8 oz
    package cream cheese
  • 1 pkg
    mexican blend shredded cheese
  • 1
    bag of tortilla chips
  • 16 oz
    sour cream

How To Make chicken enchilada stoup

  • 1
    Saute peppers, onions, and garlic in lg skillet. When veggies transparent add chicken, salt, pepper and package of seasoning mix plus 1/2 cup of chicken broth. Cook till chicken is heated through. Transfer to soup pot and add hominy, beans, corn, tomatoes, green chilies,and salsa. Slowly add chicken broth to your desired consistency. On medium high heart bring to a boil and turn down to simmer. Place cubed cream cheese into med bowl and add 1 cup of hot broth, stir till cheese is melted return to pot while stirring. Simmer for another 10 minutes. Serve with tortilla chips, shredded cheese and sour cream. this also makes a good dip just use less broth
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