Cheesy Chicken and Rice Enchilada Soup

This rich and creamy enchilada soup would be great for any gameday party.
Prep 35 Minutes
Total Time 35 Minutes
Servings 8

Ingredient List

  • 1 box Hamburger Helper™ cheesy enchilada
  • 3 cups water
  • 8 oz Kraft™ Velveeta™ prepared cheese product, cut into 1/2-inch cubes (from 16-oz box)
  • 3 cups shredded cooked chicken
  • 1 can (15 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup frozen whole-kernel sweet corn (from 12-oz bag)
  • 2 cups half-and-half
Recipe Continues Below


  1. In 6-quart Dutch oven, heat uncooked rice and sauce mix (from Hamburger Helper™ box) and water to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in cheese product; cook 5 minutes, stirring occasionally, until cheese product is melted.
  2. Add topping mix (from Hamburger Helper™ box) and remaining ingredients. Increase heat to high. Heat to boiling, stirring frequently. Cover; reduce heat to medium-low. Cook 5 to 10 minutes longer, stirring occasionally, until rice is tender.

Expert Tips

  • Top this enchilada soup with your favorite toppings, such as sour cream, sliced green onions, chopped tomatoes, diced avocado and chopped fresh cilantro.
  • Serve with tortilla chips.


  • 1 Serving Calories 430 (Calories from Fat 160);  Total Fat 18g (Saturated Fat 9g ,Trans Fat 1/2g);  Cholesterol 90mg;  Sodium 1040mg;  Potassium 460mg;  Total Carbohydrate 40g (Dietary Fiber 5g ,Sugars 10g);  Protein 27g
  • % Daily Value: Vitamin A 20%;  Vitamin C 6%;  Calcium 30%;  Iron 15%
  • Exchanges: 1/2 Starch;  2 Other Carbohydrate;  1/2 Vegetable;  3 Very Lean Meat;  1/2 High-Fat Meat;  2 1/2 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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