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Hearty Chicken Enchilada Soup
Hearty Chicken Enchilada Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Enchilada-inspired soup, a cozy choice for chilly days.
Ingredients:
  • 4 cups water
  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can ranch-style beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1.5 tablespoons ground cumin
  • 1.5 tablespoons chili powder
  • 1.5 teaspoons garlic powder
  • 1 tablespoon butter
  • 0.5 onion, chopped
  • salt and ground black pepper to taste
Instructions:
  • In a dutch oven or large pot, bring water to a boil. Cook chicken breasts over medium-high heat until no longer pink in the center, about 20 minutes. Remove chicken from pot, shred, and reserve the cooking liquid.
  • Combine cream of chicken soup, corn, beans, and tomatoes with the cooking liquid. Mix in shredded chicken, then season with cumin, chili powder, and garlic powder. Let it simmer and enjoy the flavors developing.
  • In a skillet over medium heat, melt butter and cook onion until lightly browned for about 15 minutes. Add the onion to the soup and season with salt and black pepper.

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