Creamy Enchilada Soup

creamy enchilada soup

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With the first relatively cold day of the year (temps are dropping fast into the 50’s and it’s raining), I decided to make something warm and healthy.

I just want you to know that I would NEVER have gone to the grocery store and have gotten all the fixings for this delicious soup.   So not only is this healthy, but it is so darn convenient!  If I would have taken the time to get these ingredients, 1)  I would be spending too much MONEY for all the ingredients and 2) I wouldn’t have taken the TIME to chop and prepare all this stuff.

I can’t believe I made a rich, delicious meal with ingredients that wasn’t canned or in a box packed with preservatives.  My husband helped me make this by handing me the cans (chuckle) and he was probably in shock he was getting such a healthy meal.  I love his reaction in the video.   This is definitely one of my new “go-to” meals!

Check out the ingredients that went into this.  Can you imagine buying all these individually at the grocery store and then having to chop everything?  Yep, that’r right…we wouldn’t be eating this if that’s what it took (sorry, honey).

creamy enchilada soup thrive ingredients


creamy enchilada soup

Adding the cream sauce to give it a richer flavor

creamy enchilada soup

After I got the water boiling, I just threw everything in and let it simmer for about 20 minutes








I got the enchilada recipe from several sources but my absolute favorite was from Misty Marsh’s website.  She is also a Thrive/Shelf Reliance consultant and the cream sauce is what did it for me….so I want to make sure I give her credit for this recipe!

Creamy Enchilada Soup
Recipe type: Entree
Author: Misty Marsh,
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6
You can substitute chicken, ground beef or taco tvp for this. Perfect fall soup! The cream sauce gives it a wonderfully rich, healthy flavor.
  • The Soup:
  • 6 cups water
  • 3/4 cup tomato powder
  • 2 T. cumin
  • 1 T. garlic powder
  • 1-2 tsp salt
  • 1/2 cup freeze dried green chilies
  • 3/4 cup freeze dried tomato dices
  • 1/2 cup freeze dried corn
  • 3/4 cup instant black beans
  • 1/2 cup freeze dried bell peppers(I’ve made it with and without the peppers and it is great both ways)
  • 1/4 cupfreeze dried onion
  • 1/2 cup freeze dried chicken slices, ground beef or taco tvp
  • For the Cream Sauce:
  • 1 cup water
  • 3 T. butter powder
  • 3 T. flour
  • 2 T. instant milk powder
  1. Put water in a medium to large pot.
  2. Whisk in tomato powder over medium high heat
  3. Add cumin, garlic and salt.
  4. some people like to add chili seasoning. With the FD Chili peppers, this is enough for me.
  5. Taste. Add more seasoning if necessary.
  6. Add all other ingredients and mix well
  7. Bring to a boil, then cover and simmer for 15-20 minutes
  8. VERY slowly pour in thickener while stirring constantly until you’ve reached your desired consistency. You likely will not use all the thickener
  9. For the Cream Sauce:
  10. With a fork or small whisk, mix water, butter powder, flour and milk powder in a small cup until smooth.






  1. Thanks for the link! I’m so glad you liked it.

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