Chicken Enchilada Soup Mix - Halladays

Chicken Enchilada Soup Mix - Halladays

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Chicken Enchilada Soup Mix- A flavourful favorite, Just add a can of black beans and a cup of salsa or chopped tomatoes for a slightly spicy, Southwest-inspired soup. simple to make, fast and delicious.

  • Pair chicken enchilada soup with a Mexican-inspired salad like Black Bean Corn Salad or Taco Salad.
  • Serve Sweet Potato Cornbread, Mexican Cornbread, or Jalapeno Cornbread on the side with your soup.

It’s great with sour cream and cheese toppers! It’s delivered as promised every time!

INGREDIENTS:
Corn, White Rice, Carrots, Onion, Tomatoes, Peas, Celery, Bell peppers, Green Beans, Parsley, Vegetarian Chicken Stock (Salt, Dextrose, Yeast Extract, Autolyzed Yeast, Onion, Garlic, Expeller Pressed Canola Oil, Turmeric, Paprika, Celery Seed), Garlic, Jalapeno Pepper, Sea Salt, Dehydrated Orange Peel, Natural Mesquite, Smoke Flavor, Spinach, Tomato Powder, Sugar, Paprika, Cilantro, Expeller Pressed Canola Oil, Citric Acid Red Pepper Flakes

ALLERGENS:
No allergens

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Benefits of our "Chicken Enchilada Soup Mix - Halladays"

Chicken Enchilada Soup Mix - Halladays
Chicken Enchilada Soup Mix - Halladays

Key Points of our "Chicken Enchilada Soup Mix - Halladays"

Recipe For This Chicken Enchilada Soup Mix

For this slightly spicy, Southwest-inspired soup just add:

3 cups water
1 (15 oz) can of red or black beans
1 cup Amigos Salsa
6 oz cooked and shredded Chicken Breast 

Add ingredients and soup packet to a stockpot and simmer for 15-20 minutes. Top with Cabot shredded cheese!

Chicken Enchilada Casserole Recipe

Ingredients:

  • 1 package Halladay's Chicken Enchilada Soup Mix
  • 2 cups cooked, shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 8 corn tortillas, cut into quarters
  • 2 cups shredded Mexican blend cheese
  • Fresh cilantro, chopped (optional)
  • Sour cream, for serving

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the Halladay's Chicken Enchilada Soup Mix, enchilada sauce, diced tomatoes, black beans, corn, and shredded chicken.
  3. Spread a layer of the mixture in the bottom of a greased 9x13-inch baking dish.
  4. Place a layer of corn tortillas over the mixture, then sprinkle with a layer of shredded cheese.
  5. Repeat layers, ending with a layer of cheese on top.
  6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
  7. Garnish with fresh cilantro and serve with sour cream.

Chicken Enchilada Soup

Ingredients:

  • 1 package (3.7 oz) Halladays Chicken Enchilada Soup Mix
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup frozen corn kernels
  • 1 cup shredded cheddar cheese
  • Tortilla chips, sour cream, avocado slices, and chopped cilantro for serving (optional)

Instructions:

  1. In a large pot, combine the Halladays Chicken Enchilada Soup Mix and chicken broth to taste. Stir well to dissolve the mix into the broth.
  2. Add the shredded chicken, black beans, diced tomatoes (with their juices), and frozen corn kernels to the pot. Stir to combine.
  3. Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally.
  4. Once the soup is heated through and flavors have melded, stir in the shredded cheddar cheese until melted and fully incorporated.
  5. Serve hot, garnished with tortilla chips, a dollop of sour cream, avocado slices, and chopped cilantro if desired.

Note: Adjust the thickness of the soup by adding more chicken broth if needed. This hearty and flavorful Chicken Enchilada Soup is perfect for a cozy meal, especially on chilly days. Enjoy!