This chicken enchilada soup is a recipe I shared my first year of blogging way back in 2008. I used to make this recipe all the time because it is so easy to make. The original pictures were long overdue for some updating and I decided it was time for some updating.
I know that this is not the healthiest of soups, but it is so good and my kids love it. And I love how easy it is to make.
I have some old recipe that contain canned soup or cream of whatever soup. You wouldn’t believe the hate email and comments you get when a recipe contains those things. Seriously, there are some major haters of anything canned soup, especially the cream of whatever soup. If you dislike canned cream of whatever soup, that is fine with me. I understand. Just skip pass this recipe and try one of my other delicious homemade soup recipes. Or use your favorite homemade version of cream soup.
My thoughts on cream of whatever soup are this. It is not the healthiest. I know that. I use it in a few recipes and only occasionally. We don’t eat out a lot. In fact, we rarely eat out. This soup might not be the healthiest, from scratch soup, that I have every shared, but it is healthier than most fast food. It is so easy to make and the ingredients are easy to keep on hand. So I serve it to my family with no guilt.
I like to serve this with tortillas or tortillas chips and a salad. I also share how I make this gluten free. Yes, there are gluten free cream soups out there. Pacific brand is my favorite.
Enchilada Chicken Soup
- 1 can (11 ounces) condensed nacho cheese soup, undiluted ( if you want this spicier use fiesta nacho cheese soup)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2-2/3 cups milk
- 2 cups cooked chicken
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- shredded cheddar cheese for serving
- Sour cream (optional)
- Combine all ingredients except cheddar cheese and sour cream in crock pot.
- Cook on low for about 3 hours or until heated through.
- Serve with shredded cheese and sour cream if desired.
Note: If you are gluten free be sure to get gluten free canned soups. Most cream soups are not gluten free, but there are a few that are. If you can’t find a gluten free cheese soup just use two cans of cream of chicken and stir in some cheddar cheese. I have done that and it works great!
Adapted from Taste of Home
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
Looks like comfort food. Thanks for sharing!
Looks really good, thank you for sharing 🙂
It looks really good – I could use a cup right now!
Hmm… I can smell it… Yummy…
This soup is so easy and yet so yummy!
Great sounding soup, I will make this week, it is getting colder here. In regards to cream of chicken or whatever soups. I don’t use them as often as once did. However, I have some loved recipes that I still make and I do use the soups. Several are crock pot recipes and they work so well there that I use them without guilt.