Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz.) Black Beans, Rinsed And Drained; 1 can (14.5 Oz.) Diced Tomatoes; 1 package (10 Oz.) Frozen Corn; 1/2 cups Onion, Chopped; 1/2 cups Red Pepper, Diced; 1 can (10 Oz) Enchilada Sauce; 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup; 1-1/2 cup Milk; 2 whole Chicken Breasts; 1 cup Pepper Jack Cheese, Shredded

Servings: persons

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
1/2 cups Onion, Chopped
1/2 cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-1/2 cup Milk
2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

1
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
2
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
3
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
4
Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

591

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 10 ingredients. The key ingredients include: 1 can (15 Oz.) Black Beans, Rinsed And Drained, 1 can (14.5 Oz.) Diced Tomatoes, 1 package (10 Oz.) Frozen Corn, 1/2 cups Onion, Chopped, and more.

Yes, Chicken 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.

Chicken Enchilada Soup

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