Arizona Sunset Enchilada Soup - Standard Recipe

You Will Need

Arizona Sunset Enchilada Soup Mix
6 cups chicken broth (48 oz.)
2 cups cooked chicken, cut up (8-10 oz.)
Salsa verde or green chile enchilada sauce (1 cup)
(choose mild, medium or hot!)
1 cup shredded Monterey Jack or cheddar cheese (4 oz.)
(optional: ½ cup sour cream and/or squeeze of lime)

Here's What You Do

In a 3 to 4-quart pot, bring broth to a boil.
Reduce heat and add stir in soup mix, one cup salsa verde or green chili enchilada sauce, and chicken.
Return to a simmer, cover and cook for 25 minutes. Remove from heat.
Add shredded cheese, stir until melted, and serve with a lime wedge garnish.

Optional: For a creamier version, stir in ½ cup sour cream.
If leftovers, reheat over low heat to avoid cheese sticking to soup pot.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Swap salsa/enchilada sauce for:
- ¼ tsp cayenne and/or 1 Tbsp lime juice

1 can no salt added diced tomatoes

Chicken Prep Options

Starting with raw chicken? Simmer boneless, skinless chicken breasts in water or broth for 12–15 minutes, until cooked through (165°F). Let rest briefly, then shred or dice and add to the soup.

Shortcut: Use shredded rotisserie chicken or leftover cooked chicken.

Boosting Protein?

To give a twist, prepare with 12 ounces cod, shrimp, or mahi-mahi instead of chicken. Add fish or seafood in the final 5 minutes of cooking time.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.

Cutting Calories/Fat?

Swap: Skip cheese; top with sliced avocado
Use instead of sour cream: Nonfat or low-fat plain Greek yogurt
To cut fat, prepare without cheese and add sliced avocado as topping when serving.

More Veggies?

Go meatless with diced sweet potato—hearty and fiber-rich!
To boost vegetables, add 1 diced bell pepper and ½ cup diced onions with soup mix.

Looking for Mediterranean-Inspired additions?

Twist: Replace chicken with 12 oz cod, shrimp, or mahi-mahi
Tip: Add seafood in the final 5 minutes of cooking

Cooking Methods

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Dietary Adaptations

Vegan

You will replace chicken with one large, peeled and diced sweet potato.

You Will Also Need:

4 cups vegetable broth (32 oz.)
1 large sweet potato, peeled and diced
1 can mild green chili enchilada sauce (14 oz.)
1 cup non-dairy shredded Monterey Jack/cheddar cheese

Here’s What You Do:

In a 3 or 4-quart pot, bring vegetable broth to a simmer.
Add contents of Arizona Sunset Enchilada Soup Mix, enchilada sauce, and sweet potato.
Cover and simmer 35 minutes.
Stir in shredded cheese and serve.

Vegetarian

Swap: Skip the chicken and add 1 large sweet potato (microwave whole for 5 minutes, then dice)

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Mexican Turkey Chili:
Substitute 1 lb ground turkey for the chicken. Sauté the turkey, stir in the soup mix, and add 3–4 cups chicken broth. Bring to a boil. Reduce heat and add 10–16 oz salsa verde or tomato salsa. Return to a gentle simmer, cover, and cook for 25 minutes. Serve with shredded cheese, sour cream, and lime wedges.

Beefy Enchilada Twist:
Swap in 1 lb lean ground beef instead of chicken for a richer, heartier chili-style version.

Pulled Pork Variation:
Use plain pulled pork instead of chicken for a smoky, slow-cooked flavor profile.

Shredded Chicken Method:
Shred the chicken instead of chopping so it absorbs more of the broth and seasoning.

Crunchy Topping Idea:
Sprinkle crumbled tortilla chips over each bowl for extra crunch and texture.

Inspired by our customers. Thanks to Barbara B., Patty O., Jessica T., and Elise E. for sharing their ideas.
Have a favorite twist of your own? Send us an email or leave a review on the product page.