Cheesy Chicken Enchilada Soup

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Cheesy Chicken Enchilada Soup
May All of your Tuesdays have tacos.
  • Prep 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 6
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Turn up the heat (just a little) with this flavorful and hearty soup—ready in just 20 minutes!—inspired by a family-favorite Mexican dish. Get creative and make it your own with toppings like tortilla chips, jalapeños and cilantro.
Updated Jul 29, 2016



  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 2 cups milk
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 cups chopped deli rotisserie chicken
  • 1 can (15 oz) black beans, drained, rinsed
  • 2 cups shredded Mexican cheese blend (8 oz)

Toppings, if desired

  • Crushed tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes, diced jalapeño chiles


  • 1
    In 3-quart saucepan, mix condensed soup, enchilada sauce, milk, chiles, chicken, black beans and 1 cup of the shredded cheese.
  • 2
    Cook over medium heat about 15 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with remaining cheese and desired toppings.

Tips from the Pillsbury Kitchens

  • tip 1
    For an extra spicy kick, use shredded pepper Jack cheese in place of Mexican cheese blend.
  • tip 2
    Leftover shredded cooked chicken can be substituted for deli rotisserie chicken in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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