Smothered Chicken Burrito Soup is like a burrito bowl with chicken, beans, rice, enchilada sauce, taco seasoning, cilantro, & a special secret ingredient.
I love, love, love burritos smothered in my favorite Colorado Chile Red Sauce, it is one of my to-go-to comfort meals. But with all this snow we are getting (20-inches this week) I was in the mood for some soup. So that is when my friends and I decided to put together some of our favorite soup recipes and share them with you.
This Smothered Chicken Burrito Soup is like a supreme burrito in a bowl with chicken, beans, rice, enchilada sauce, taco seasoning, cilantro and a secret ingredient. Can you guess? Wait for it… Alfredo Sauce. I was trying to think of a cheesy element that wouldn’t thicken the sauce too much, so that is when I thought Alfredo? At first thought, I was like gross, but I decided to go with it. And tried little portions at a time and viola it worked.
I love the addition of the Spanish rice, it adds great flavor. Top this soup off with a warm tortilla and all your favorite topping and you have a comfort food favorite in a bowl. Added bonus: you can serve this to the entire family in less than 30 minutes!
Enjoy all of these soups friends they are guaranteed to warm you from the inside out.
XOXO San
How do you make Smothered Chicken Burrito Soup?
In a large pot add enchilada sauce, chicken broth, chopped onion, green peppers and red peppers. Place over medium-high heat and bring to a boil. Add rice and taco seasoning, bring soup back to a boil. Cover and reduce heat to medium-low and simmer for 7 minutes (or follow the back of the directions on the Spanish rice dry packet you use).
Once the rice has cooked add chicken, Alfredo sauce, corn, and cilantro. And cook for 10-15 minutes over low heat.
Immediately serve the soup. Top each bowl of soup with a small flour tortilla and garnish with cheese, sour cream, salsa and cilantro.
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Don’t forget to pin this to your favorite Pinterest board for later!
Smothered Chicken Burrito Soup
Ingredients
- 2 cups chopped cooked chicken I used a rotisserie chicken
- 1 cup frozen corn
- 1 cup spanish rice dry packet
- 28 oz enchilada sauce I used Old El Paso
- 4 cups chicken broth
- 1/2 cup Alfredo sauce
- 1 tablespoon taco seasoning
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 yellow onion chopped
- 1/2 cup chopped cilantro
Instructions
- In a large pot add enchilada sauce, chicken broth, chopped onion, green peppers and red peppers. Place over medium-high heat and bring to a boil.
- Add rice and taco seasoning, bring soup back to a boil. Cover and reduce heat to medium-low and simmer for 7 minutes (or follow the back of the directions on the Spanish rice dry packet you use).
- Once the rice has cooked add chicken, Alfredo sauce, corn and cilantro. And cook for 10-15 minutes over low heat.
- Immediatley serve the soup. Top each bowl fo soup with a small flour tortilla and garnish with cheese, sour cream, salsa and cilantro.
Your soup Sand seriously looks SO good! I want a big ‘ole scoop of it right now! Who would have ever thought? How creative – and SO delicious! Thanks for sharing!
This soup looks incredible Sandra! I wish I could curl up with a big bowl today! All that cheesy, taco-ey goodness! Love that you made it work with alfredo sauce, yum!
Out of all of the recipes we posted this one was my weekend pick. My hubby agreed that this looks killer. Can’t wait to try it.
I love this idea! So unique and totally hearty and filling! The tortilla on top steals my heart! I want some right now!