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Santa Fe Chicken Enchilada Soup

Santa Fe Chicken Enchilada Soup

  • Prep

    10 m
  • Ready In

    28 m
PHILADELPHIA Cooking Creme

PHILADELPHIA Cooking Creme

This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 400 degrees F.
  2. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  3. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
  4. Serve soup topped with tortilla strips and cilantro.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ramona
3

Ramona

1/2/2013

This is a very easy and quick meal. I added a jar of pace instead of the tomatoes for more of a spicy flavor. I used corn tortilla chips and topped with sourcream and cheese also. This is a must have in the winter time for sure!!

Sarah Jo
3

Sarah Jo

11/26/2012

Instead of a cup of milk, I used one cup of homemade chicken stock. Nice filling soup, but bland. I ended up throwing in a half batch of homemade taco seasoning and a little Frank's Hot Sauce to goose it up a bit. Makes a great quick lunch on a cold afternoon.

Ziggy
2

Ziggy

2/3/2012

I like the black beans you added, they give the dish a nice color combo.

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