Enchilada Chicken Soup

Campbell's Enchilada Chicken Soup Recipe

Chicken broth simmers together with corn tortilla strips, enchilada sauce, cumin, chicken and half-and-half to make a savory soup that is topped with chopped tomato and jalapeño peppers, sour cream and shredded cheese.

At a glance


20 min.


35 min.



Servings: about 1 1/2 cups each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 1/4 cups Swanson® Chicken Broth (Regular, Natural Goodness®or Certified Organic)
10 (6-inch) corn tortillas, cut into 1/2-inch strips
2 cups prepared enchilada sauce
1 teaspoon cumin
2 cups cubed, cooked chicken
1 cup half-and-half
1 medium tomato, chopped (about 1 cup)
1 jalapeño pepper, seeded and finely chopped
1 1/2 cups shredded Mexican cheese blend (about 6 ounces)
Sour cream (optional)
Tortilla chips

How to Make It

  • 1

    Heat the broth and tortillas in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cook until the tortillas soften and the broth thickens. Stir in the enchilada sauce, cumin, chicken and half-and-half and heat through.

  • 2

    Serve the soup in bowls topped with the tomato, jalapeño pepper and cheese. Top with sour cream, if desired. Serve with tortilla chips.

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  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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