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Smothered Chicken Burrito Soup

Smothered Chicken Burrito Soup is like a burrito bowl with chicken, beans, rice, enchilada sauce, taco seasoning, cilantro, & a special secret ingredient.
Course: Soup
Servings: 4 -6
Calories: 456kcal
Author: Sandra


  • 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


  • 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.


Calories: 456kcal | Carbohydrates: 68g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 2933mg | Potassium: 727mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2060IU | Vitamin C: 57.1mg | Calcium: 34mg | Iron: 2.7mg