So I would LOVE to be one of those people who makes everything from scratch and never uses anything from a can or a jar, BUT the fact of the matter is that I am NOT that person! I use them when I have them but for the most part I use what is in my fridge and cupboards on a daily basis! I am all about quick and easy meals especially on our busy days with dance, karate, schooling…etc.. So this soup is high on my list of favorite “go to” meals! I can let it cook on the stove all day or throw it together quick! And the best part??….the kids LOVE it!! 🙂


Enchilada Soup

  • boneless skinless chicken breast (about 4breasts)
  • 1 Tbsp. butter
  • 1Tbsp. EVOO
  • 1 medium Serano pepper
  • 1-32oz.container of Chicken stock
  • 2-190z. jars of enchilada sauce ( I used Old El Paso-mild)
  • 1Tbsp. garlic powder
  • 1Tbsp. onion powder
  • 1-14.5oz.can diced tomatoes
  • fresh ground black pepper to taste
  • 3 cloves of fresh garlic
  • 2 cups brown instant rice (or white if you prefer)


  • frozen or canned corn whichever you prefer(I used frozen corn out of our garden)
  • shredded mild cheddar cheese(or taco blend)
  • sliced green onions
  • Louisiana Hot Sauce
  • tortilla strips **recipe below**


  1. Set a large pot on the stove and turn burner on medium high.
  2. Add the butter and EVOO to the pan, let them melt together
  3. Once melted add the garlic powder, onion powder, and finely diced Serano pepper (seeds included)
  4. Chop the chicken into small cubes and add to the pan, season with fresh ground pepper
  5. Let the chicken brown slightly
  6. Once Chicken is browned add the Chicken stock and make sure you scrap the yummy browned bits off the bottom of the pan, then the enchilada sauce
  7. Let come to a boil for 5minutes
  8. add the tomatoes and presses or finely chopped garlic, let low boil for 1hour, making sure to stir often and scrap the bottom of the pan**the added time just adds to the flavor of the soup. You certainly just let the soup boil till the Chicken is cooked through and then serve.
  9. Serve in a bowl over the rice and top with your favorite toppings!
  10. ENJOY!!! 🙂


Tortilla strips

  • whole wheat or multi grain tortilla shells ( you could use white if you prefer too)
  • onion powder
  • garlic powder
  • cayenne pepper
  1. Preheat ovens broiler
  2. spray the tortilla with cooking spray or lightly brush with butter
  3. sprinkle with the garlic, onion and cayenne
  4. place on a cookie sheet and put under the boiler
  5. WATCH CLOSELY!!! they will catch on fire (yes I speak from personal experience haha)
  6. It only take about 2 minutes for them to brown up
  7. flip and do the same for the other side
  8. take out and cut into strips
  9. EAT!! 🙂