Best and Easiest Enchilada Soup Recipe

Name: Best and Easiest Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can corn (not drained); 1 (15 ounce) can black beans (DRAINED); 2 (14 1/2 ounce) cans diced tomatoes (not drained); 2 (4 ounce) cansof diced green chili peppers; 1 (15 ounce) canof sliced olives (not drained); 2 sliced chicken breasts (precooked with garlic salt); 1 (15 ounce) can enchilada sauce (red or green); half a bundle cilantro; 2 tablespoons lime juice; grated monterey jack pepper cheese; sour cream; sliced avocado; tortilla chips

Servings: persons

1 (15 ounce) can corn (not drained)
1 (15 ounce) can black beans (DRAINED)
2 (14 1/2 ounce) cans diced tomatoes (not drained)
2 (4 ounce) cansof diced green chili peppers
1 (15 ounce) canof sliced olives (not drained)
2 sliced chicken breasts (precooked with garlic salt)
1 (15 ounce) can enchilada sauce (red or green)
half a bundle cilantro
2 tablespoons lime juice
grated monterey jack pepper cheese
sour cream
sliced avocado
tortilla chips

1
It is important to add the liquid from ALL canned ingredients (except from the black beans) in order to get the rich flavor.
2
Cook chicken with a little bit of garlic salt and slice into squares when completely cooked.
3
On a medium heat, add the cooked chicken, corn, diced tomatoes, green chiles, olives, lime juice and enchilada sauce into a large pot.
4
Drain black beans and add them to the rest of the ingredients.
5
Continue to simmer for 20 minute.
6
While soup is simmering cut cilantro.
7
Do not add to the soup until ready to serve or it will turn a wilted yellow-green color.
8
Once soup is served, add desired toppings.
9
Bon appetit!

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (15 ounce) can corn (not drained), 1 (15 ounce) can black beans (DRAINED), 2 (14 1/2 ounce) cans diced tomatoes (not drained), 2 (4 ounce) cansof diced green chili peppers, and more.

Yes, Best and Easiest Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best and Easiest Enchilada Soup

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