Cheesy Chicken Enchilada Soup

This is a favorite of mine simple and quick! You can make a few substitutions with the canned tomatoes being diced ones for chili and the broth can be made with bullion.  I hope y’all enjoy it as much as we do!


  • 4 clove garlic, minced
  • 1 lg onion, chopped
  • 4 tsp olive oil or garlic oil
  • 1 – 15oz can(s) stewed tomatoes, chopped
  • 1-4oz can(s) green chilies, diced
  • 1-14oz can(s) chicken broth
  • 1-14oz can(s) beef broth
  • 2-3 c cooked chicken, diced
  • 1 Tbsp cumin tsp garlic salt, to taste pepper, to taste
  • 16 oz sour cream 1 cream of chicken soup, condensed
  • 1 can(s) evaporated milk
  • 3 c cheddar cheese, shredded
  • Tortilla chips, crushed


  1. Saute the garlic and onion in the oil in a stock pot until the onions are translucent – about 3 minutes
  2.  Add the tomatoes, chilies, broths, cooked chicken, cumin, garlic salt and pepper. Bring to a boil and then simmer for about 20 minutes.
  3.  Next, add the sour cream, cream of chicken soup, evaporated milk and cheddar cheese. Stir and heat slowly until cheese is melted. Keep the heat low – do not bring to a boil.
  4. Serve over tortilla chips. Garnish with a dollop of sour cream or grated cheese.

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