Easy Enchilada Soup

Easy Enchilada Soup

 

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. 

Easy Enchilada Soup
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. (1) 15 oz can of Piquinto, Great Northern or White Beans
  2. (1) 15.25 Can of Corn
  3. (1) 24 oz jar of Salsa
  4. (2) 19 oz cans of Medium Enchilada Sauce
  5. (2) 10.5 oz cans of Campbells Chicken and Rice Soup
  6. (1) Large Onion, Diced
  7. (5) Cups Water
  8. (3) Chicken Breasts, Cooked and Shredded
Toppings
  1. Cheddar Cheese
  2. Tortilla Chips
  3. Sour Cream
Instructions
  1. In a large soup pot, combine all ingredients except for items under "Toppings".
  2. Bring to a boil and then simmer until onion is soft and clear.
  3. Serve in large bowls, and top with cheddar cheese, tortilla chips and/or sour cream.
The Shinn Life http://theshinnlife.com/

Comments

  1. This has turned out to be a yummy favorite With my family . I love how easy it is !.. To make it one step easier I put the chicken in the crock pot in the morning on low before work . Thanks for this recipe !

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