Chicken Enchilada Soup Recipe

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Chicken Enchilada Soup
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  1. Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
  2. Saute onion and garlic in 2 T.
  3. Hot oil in a Dutch oven.
  4. Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
  5. Cover, reduce heat and simmer 1 hour.
  6. Add tortilla strips, velveeta simmer uncovered, 10 minutes.
  7. Sprinkle with paprika, and serve with garnishes on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 575.2 Kcal (2408 kJ)
Calories from fat 360.9 Kcal
% Daily Value*
Total Fat 40.1g 62%
Cholesterol 99.98mg 33%
Sodium 1752.3mg 73%
Potassium 425.88mg 9%
Total Carbs 22.73g 8%
Sugars 6.34g 25%
Dietary Fiber 1.38g 6%
Protein 31.8g 64%
Vitamin C 19.9mg 33%
Iron 2.5mg 14%
Calcium 627.7mg 63%
Amount Per 100 g
Calories 149.53 Kcal (626 kJ)
Calories from fat 93.82 Kcal
% Daily Value*
Total Fat 10.42g 62%
Cholesterol 25.99mg 33%
Sodium 455.53mg 73%
Potassium 110.71mg 9%
Total Carbs 5.91g 8%
Sugars 1.65g 25%
Dietary Fiber 0.36g 6%
Protein 8.27g 64%
Vitamin C 5.2mg 33%
Iron 0.6mg 14%
Calcium 163.2mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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