Description
Get your creamy cheesy chicken enchilada soup game on with this flavor packed recipe! This recipe has everything you love about enchiladas transformed into an incredibly easy soup that can be made in 20 minutes!
Ingredients
- 2 cans (10.75 oz) cream of condensed chicken soup
- 1 10 oz can of enchilada sauce – I love La Orden
- 1 15 oz can black beans – rinsed
- 1 c frozen corn
- 1 – 1 1/2 c water
- 2 c oven roasted chicken
- 2 c shredded cheddar or colby jack cheese
Optional garnish:
- avocado sliced
- tomato
- green onions
- onions
- cilantro
- sour cream
- tortilla strips
Instructions
- Add the cream of chicken soup, enchilada sauce, black beans, corn, and water to pot.
- Bring all ingredients to a boil, and make sure that the cream of chicken soup is melted.
- Stir as needed.
- Once all ingredients have melted to creamy consistency, and are mixed well cut heat to allow soup to simmer.
- Add in chicken, and cook for an additional 10 minutes.
- Once soup has finished cooking, add in the cheese and stir well.
- The cheese will melt from the heat of the soup.
- Add soup to bowls, and add any garnish you like!
Notes
You can either add the cheese to the entire pot of soup. Or, add it to the individual bowls of soup. Both work really well, and are equally delicious!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 410
- Fat: 22g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 19g
Keywords: chicken enchilada soup, chicken enchilada soup recipe, cheesy chicken enchilada soup, easy chicken enchilada soup