Chicken Enchilada Soup

  This soup has similar ingredients to the Creamy Chicken Enchilada Casserole we make.  However, the stand out ingredients are Beef Broth and Steak Sauce.  They really kick this soup up a notch.  We feed 7 of us on most nights, Dale and I, Papa Don and 4 kids.  So I doubled it and I am glad I did, we barely had a bowl left!

Chicken Enchilada Soup

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Chicken Enchilada Soup txt


  • 3 whole Chicken Breasts, Seasoned And Boiled, Then Shredded
  • 1 whole Small Onion Chopped
  • 1 whole Garlic Clove, Pressed
  • 2 Tablespoons Butter
  • 4 ounces, weight Can Chopped Green Chilies
  • 15 ounces, fluid Chicken Broth
  • 15 ounces, fluid Beef Broth
  • 10 ounces, weight Cream Of Chicken Soup
  • 1 Tablespoon Steak Sauce
  • 2 teaspoons Worcestershire Sauce
  • 1-½ cup Water
  • 1 teaspoon Cumin
  • 1 dash Chili Powder (optional)
  • Shredded Mozzarella Cheese, Corn Chips

Preparation Instructions

Place 3 chicken breasts in a large saucepan and fill with water, add a few dashes of salt. Boil until chicken is done, about 20 minutes. Drain water and shred breasts with fork. Set aside.

In large soup pot, saute chopped onion and 1 garlic clove, minced in 2 Tablespoons butter. Once the onion softens, add all other ingredients (except garnishes and chicken) and bring to a rolling boil. Turn heat to medium-low and stir in chicken shreds. Simmer 30 minutes to meld flavors.

Serve with freshly shredded mozzarella cheese and Fritos corn chips.