Need something you can just throw together tonight for dinner? I’ve got the perfect thing. Easy Enchilada Soup has been a favorite of my family’s since the 90’s when my mom decided to do what she does best, and throw a bunch of stuff together to make a meal. I’ve modified the measurements a bit from her original recipe, but it’s almost the same as it was when I grew up. The “hardest” part of this meal is dicing up the onion, so even if you’re new to cooking – I promise, you got this!
This recipe calls for cooked and shredded chicken. I personally abhor shredding chicken after cooking it in a skillet. To make this easy, I threw my frozen chicken breasts and a little bit of seasoning in the crock pot for 6 hours on low. This makes it incredibly easy to shred in just a few seconds. Or, you can go complete cheat mode and buy a rotisserie chicken.
- (1) 15 oz can of Piquinto, Great Northern or White Beans
- (1) 15.25 Can of Corn
- (1) 24 oz jar of Salsa
- (2) 19 oz cans of Medium Enchilada Sauce
- (2) 10.5 oz cans of Campbells Chicken and Rice Soup
- (1) Large Onion, Diced
- (5) Cups Water
- (3) Chicken Breasts, Cooked and Shredded
- Cheddar Cheese
- Tortilla Chips
- Sour Cream
- In a large soup pot, combine all ingredients except for items under "Toppings".
- Bring to a boil and then simmer until onion is soft and clear.
- Serve in large bowls, and top with cheddar cheese, tortilla chips and/or sour cream.