Chicken Enchilada Soup
This recipe is perfect for the cold weather and quick to make. It makes for great leftovers. This is better than Chili's and so easy to prepare.
Alexis Wilmouth
Dec 03, 2021
1 min read
Ingredients:
- 1 pound chicken breast tenders
- 28 ounce can black beans, drained
- 15.5 ounce can whole kernal corn, drained
- 10 ounce can Rotel tomatoes and green chilis (you can use original or medium, depending on how spicy you prefer)
- 10.5 ounce can cream of chicken coup
- 14.5 ounce can chicken broth
- 10 ounce can red enchilada sauce
- 1/2 cup shredded mexican cheese blend
- 1 small white onion, diced
- 1 red bell pepper, diced
- taco seasoning packet (you can use mild or medium)
Optional Toppings:
- tortilla chips
- tortilla strips
- scoop chips
- doritios
- fritos
- shredded cheese
- shredded lettuce
- sour cream
- taco sauce
- jalepeños
- green onions
- cilantro, for garnish
Directions:
- In a 5 quart pot over high heat, boil chicken uncovered for 20 minutes. (double time if using whole chicken breasts)
- Remove chicken and drain. Shred chicken or cut into half inch cubes. Set aside.
- In a 5 quart pot over medium heat, add all canned ingredients, bell pepper, onion, and taco seasoning. Stir well.
- Add in chicken and bring to a rolling boil over medium-high heat. Reduce heat and simmer for 20 minutes.
- Serve warm and Enjoy!
*Store in an airtight container in refrigerator for up to two days.
*If you're in a hurry (or just really hungry), you can skip simmering and serve immediately after boiling. Simmering just gives it the best flavor.
*You can substitute beef and beef broth for beef enchilada soup.
*You can use a rotisserie chicken to make this quicker and easier.