You are here: Home » Recipes » Chicken Enchilada Soup Chicken Enchilada Soup Recipe by HelenCrawford Yield 6-8 servings PrintEmail Ingredients 1 medium Whole Chicken1 large onion3 stalks celery2 medium carrots2 cups water2 cups chicken broth1 box Zattarain's Black Bean and Rice1 can diced tomatoes1 can Enchilada Sauce1 cup frozen corn1 cup shredded cheddar cheese1 medium sauted onion1/2-1 medium sauted red pepper Instructions Cooked Shredded Chicken: In a roasting pan with lid, put whole chicken, celery, carrots, 1 onion, 2c. water and 2c. chicken broth. Roast at 350 for 1 1/2 – 2 hours until chicken falls off the bone. Debone the chicken and drain broth reserving the liquid to use in the soup. Saute other onion and red pepper in 2 T olive oil until translucent. In a large soup pot, add 3 -4 cups of the broth from cooking the chicken, the shredded chicken, diced tomatoes, enchilada sauce, frozen corn, cheddar cheese, sauted onion and peppers, 1 box Zattarain's Black Bean and Rice. Simmer on low for 1/2 – 1 hour stirring occassionally. Garnish with green onions, sour cream, and tortilla chips if desired.