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Arizona Sunset Enchilada Soup

A Southwestern flavor profile features quick-cooking dehydrated white beans, diced peppers and sweet potato, warm chili seasonings and masa corn flour. Add chicken and salsa verde for an authentic Mexican meal.

Enchilada Soup Mix Ingredients:

Dehydrated navy beans, sweet potato, onion, red and green bell pepper, non GMO freeze dried corn, masa (corn flour) and spices.

Allergen Information: Certified Gluten-Free


  • 6 cups chicken broth
  • 2 cups cooked chicken, cut up
  • 1 cup salsa verde or green chili enchilada sauce (Choose mild, medium or hot!)
  • 1 cup shredded Monterey Jack/cheddar cheese
  • Optional: 1/2 cup sour cream

Recipe Directions:

  1. In a 3 to 4-quart pot, bring 6 cups chicken broth to a simmer. 
  2. Add contents of Arizona Sunset Enchilada Soup Mix, 1 cup salsa verde (or green chili enchilada sauce), and chicken. 
  3. Cover and simmer 25 minutes.
  4. Add shredded cheese and serve.
    Or, for a creamier version, stir in sour cream and enjoy. (When reheating this soup, keep temperature low to avoid cheese sticking to the soup pot.)

New Nutrition Tips:

  • To boost vegetables, add 1 diced bell pepper and 1/2 cup diced onions with soup mix.
  • To go Vegetarian, replace chicken with one large, peeled and diced sweet potato (microwave whole for 5 minutes before cutting up) and then add with soup mix.
  • To give a Mediterranean twist, prepare with 12 ounces cod, shrimp, or mahi-mahi instead of chicken. Add fish or seafood in final 5 minutes of cooking time.
  • To cut saturated fat, prepare without cheese, and add sliced avocado as topping when serving, and substitute nonfat or low-fat, plain Greek yogurt for sour cream. For the Inventive Variations suggestion on the package and website, prepare with extra lean ground turkey.
  • To cut sodium, substitute for the salsa or enchilada sauce, 1 can no salt added, diced tomatoes plus 1/4 teaspoon cayenne pepper and/or 1 tablespoon lime juice, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation:

Mexican Turkey Chili Recipe

  1. Substitute 1 pound ground turkey for the chicken.
  2. Start recipe by sautéing turkey, add in the soup mix and 4 cups chicken broth.
  3. Add 1 14-oz can chopped tomatoes or tomato salsa or salsa verde.
  4. Bring to a simmer and cover for 25 minutes over low heat.
  5. Serve with shredded cheese and sour cream on top.

Arizona Sunset Enchilada Soup

Preparation Time:
30 minutes

Nutrition Facts

Serving Size: About 3 teaspoons (20g)
Prepared Serving Size: About 1 Cup
Serving Per Container: About 8

Amount per Serving Mix Prepared
Calories 60 210
   Calories from Fat 5 60

% Daily Value**
Total Fat 0.5g* 1%% 11%%
   Saturated Fat 0g 0% 18%
   Trans Fat 0
Cholesterol 0mg 0% 13%
Sodium 25mg 1% 37%
Total Carbohydrate 14g 5% 6%
   Dietary Fiber 3g 12% 12%
   Sugars 2g
Protein 3g

Vitamin A 45% 50%
Vitamin C 80% 80%
Calcium 4% 6%
Iron 6% 10%
*Amount in Mix.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4