Chicken Enchilada Soup
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Description
This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.
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 ½ tablespoons ground cumin
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons garlic powder
- 1 tablespoon butter
- ½ onion, chopped
- salt and ground black pepper to taste
Directions
- 1. Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
- 2. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
- 3. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
Nutrition Facts
serving: 8 servings
calories: 220.2 kcal
carbohydrates: 25.7 g
protein: 17.6 g
saturated fat: 2 g
cholesterol: 37.3 mg
sodium: 828.8 mg
fiber: 5.1 g
sugar: 4.5 g