CHICKEN ENCHILADA SOUP
Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 109
% Daily Value
Total Fat 3.9g
6%
Saturated Fat 0.5g
3%
Cholesterol 4mg
1%
Sodium 329mg
14%
Total Carbohydrate 16.4g
5%
Dietary Fiber 2.1g
8%
Protein 2.9g
6%
Vitamin A 5%
Vitamin C 38%
Calcium 3%
Iron 4%

chicken enchilada soup

Turn your favorite Mexican dish, Enchiladas, into a savory and bold soup. Onions and peppers seasoned with chipotle and cumin. Add in salsa to our Healthy Request Cream of Chicken, and top to taste with cheese.

  • Total time: 60 minutes
  • Servings: 16
Ingredient Weight Measure
vegetable oil 2 tbsp.
onion , chopped 5.000 oz. 2 cup
garlic , peeled, minced 1 tbsp.
assorted bell peppers (green, red, yellow) , diced 5.000 oz. 2 cup
cumin , ground 2 tbsp.
dried chipotle pepper , ground 0.25 tsp.
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
water 2 qt.
frozen whole kernel corn , thawed 2 cup
no salt added diced tomatoes , undrained 2 cup
Pace® Chunky Salsa- Medium 0.33 cup
lime juice 3 tbsp.
lime zest 1.5 tbsp.
green onion , thinly sliced 2 cup
1. In pot heat oil over medium heat; add onions and sauté 5 minutes. Stir in garlic and continue to cook 2 minutes.

2. Stir in peppers and cook 3 minutes, stirring often. Add cumin and chipotle powder to vegetable mixture and continue cooking 2 minutes.
3. Pour in soup and water and bring to a boil, reduce heat and simmer 5 minutes.
4. Add corn, tomatoes and salsa; return to a simmer and cook 5 minutes.

5. Finish with lime juice and zest. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.
6. To Serve: Ladle out 1 cup soup into a hot soup bowl or plate and garnish with 2 Tbsp. scallions.

Turn your favorite Mexican dish, Enchiladas, into a savory and bold soup. Onions and peppers seasoned with chipotle and cumin. Add in salsa to our Healthy Request Cream of Chicken, and top to taste with cheese.

  • Total time: 60 minutes
  • Servings: 16
Ingredient Weight Measure
vegetable oil 2 tbsp.
onion , chopped 5.000 oz. 2 cup
garlic , peeled, minced 1 tbsp.
assorted bell peppers (green, red, yellow) , diced 5.000 oz. 2 cup
cumin , ground 2 tbsp.
dried chipotle pepper , ground 0.25 tsp.
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
water 2 qt.
frozen whole kernel corn , thawed 2 cup
no salt added diced tomatoes , undrained 2 cup
Pace® Chunky Salsa- Medium 0.33 cup
lime juice 3 tbsp.
lime zest 1.5 tbsp.
green onion , thinly sliced 2 cup
1. In pot heat oil over medium heat; add onions and sauté 5 minutes. Stir in garlic and continue to cook 2 minutes.

2. Stir in peppers and cook 3 minutes, stirring often. Add cumin and chipotle powder to vegetable mixture and continue cooking 2 minutes.
3. Pour in soup and water and bring to a boil, reduce heat and simmer 5 minutes.
4. Add corn, tomatoes and salsa; return to a simmer and cook 5 minutes.

5. Finish with lime juice and zest. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.
6. To Serve: Ladle out 1 cup soup into a hot soup bowl or plate and garnish with 2 Tbsp. scallions.

Made with:

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