Enchilada Soup

Best Enchilada Soup Recipe

Looking for some heat? This soup is for you! It's got a bit of spice and is sure to warm you up. Plus, it's easy to pull together and we always love a go-to easy dinner.

On a specialized diet? This recipe works well for folks following a keto or gluten-free (watch the cream of chicken soup ingredient) diet — and, of course, omnivores!


  • 4 cups milk 
  • 2 cans (10 3/4 oz.) Campbell’s Cream of Chicken soup
  • 2 cans (10 3/4 oz.) Campbell’s Nacho Cheese soup
  • 2 cans (10 oz.) mild red enchilada sauce
  • 2 cans (10 oz.) diced tomatoes and green chilies, such as Rotel 
  • Breast meat from one rotisserie chicken, shredded or chopped (approx 2 cups) 
  • Shredded cheese, sour cream and chopped cilantro, for garnishing 


In a Dutch oven over medium heat, whisk the milk with the soups until smooth; stir in the enchilada sauce, tomatoes and green chilies, and chicken; simmer for 15 minutes and serve, topped with cheese, sour cream and cilantro, as desired. 

This recipe was provided courtesy of Kansas Living Magazine through a partnership with Chef Alli.  Read the original recipe here.

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