Santa Fe Chicken Enchilada Soup

Santa Fe Chicken Enchilada Soup

5 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    28 m
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (5)

Rate This Recipe


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

Sarah Jo

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.



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

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Amount Per Serving (6 total)

  • Calories
  • 330 cal
  • 16%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 36.8 g
  • 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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Grilled Chicken Flatbread


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Creamy Butter Chicken