Chicken Enchilada Soup (15 Minute Meal)
Perfectly seasoned and full of flavor, Quick Stovetop Enchilada Soup is a deliciously quick & easy dinner for a busy day. Serve with a salad and you have a healthy dinner on the table in 15 minutes.
Servings per Recipe: 5 servings
Calories per Serving: 464
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Ingredients
- 15 ounces can whole kernel corn
- 15 ounces can black beans
- 14.5 ounces diced tomatoes
- 1½ cups milk
- 2 cups cooked chicken
- 10 ounces can red enchilada sauce
- 10.75 ounces condensed cream of mushroom soup
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon garlic salt
- freshly ground black pepper to taste
- tortilla chips
- 1 cup shredded cheddar cheese
Instructions
- Drain 15 ounces can whole kernel corn. Drain and rinse 15 ounces can black beans.
- Chop or shred 2 cups cooked chicken.
- Combine corn, beans, 14.5 ounces diced tomatoes, chicken, 10 ounces can red enchilada sauce, 10.75 ounces condensed cream of mushroom soup, 1½ cups milk, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon garlic salt, and freshly ground black pepper to taste in a large saucepan and mix well.
- Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer.
- Reduce heat to maintain a low simmer for about 10 minutes.
- Serve over tortilla chips and top with 1 cup shredded cheddar cheese.
Notes
Enchilada Soup can easily be adapted to the crockpot; just place all of the ingredients except garnishes in the crockpot and cook on low for 4-6 hours.
Use cream of mushroom or cream of celery soup and substitute drained and either omit the chicken altogether or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.
Nutrition
Calories: 464cal | Carbohydrates: 47g | Protein: 34g | Fat: 17g | Sodium: 2175mg | Fiber: 10g | Sugar: 13g | Net Carbohydrates: 37g
