Chicken Soup

Wildtree Chicken Enchilada Soup Recipe


Looking for a new soup to add to your favorite recipes? This Chicken Enchilada Soup has become my husband’s all-time favorite home-made soup, thanks to Wildtree!

It comes together quickly and it’s a cinch to make. And besides the Wildtree products, you probably have most of the ingredients already in your pantry.

Wildtree Chicken Enchilada Soup

  • Course: Lunch, Dinner
  • Cuisine: American
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Servings: 6
  • Author: Wildtree

Wildtree Chicken Enchilada Soup #Wildtree #Chicken #Enchilada #Soup #SoupRecipe #ChickenRecipeIngredients for Chicken Enchilada Soup

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 green bell pepper diced
  • 15.5 ounce black beans drained and rinsed
  • 14.5 ounce diced tomatoes with green chiles
  • 1 cup frozen corn
  • 2 tbsp Vegetable Bouillon Soup Base
  • 3/4 cup Tia Rosa’s Red Enchilada Sauce
  • 1 cup water
  • 4 ounces cream cheese cut into cubes

Directions to prepare Chicken Enchilada Soup

  1. Heat the Grapeseed Oil in a large nonstick saucepan over medium-high heat.
  2. Add chicken and bell pepper.
  3. Cook, stirring occasionally, for 7 to 10 minutes, or until chicken is thoroughly cooked and slightly browned.
  4. In a small bowl, blend the cream cheese and Enchilada Sauce with a hand mixer until smooth.
  5. Once the chicken is done the cooking, add cheese and sauce mixture to the pan with the chicken.
  6. Stir in the Chicken Bouillon, beans, diced tomatoes, and corn.
  7. Simmer over medium-low heat approximately 7 minutes or until heated through, stirring occasionally.

Nutrition Facts

  • 310 Calories (kcal)
  • 10 Fat (g)
  • 3.5 Saturated Fat (g)
  • 22 Carbohydrates (g)
  • 5 Fiber (g)
  • 4 Sugar (g)
  • 33 Protein (g)
  • 95 Cholesterol (mg)
  • 590 Sodium (mg)

Do not allow soup to boil after the cream cheese has been added otherwise it will break.