Quick Chicken Enchilada Soup

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READY IN: 30mins
Recipe by Kaitlin Cav

If you don't have time to plan ahead, this Quick Chicken Enchilada Soup is perfect as a quick weeknight meal!

Ingredients Nutrition

  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14 1/2 ounce) can diced tomatoes (I used the kind with sweet onion in it)
  • 1 (12 1/2 ounce) canswanson premium chunk chicken, drained and broken up
  • 1 (10 ounce) can enchilada sauce
  • 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
  • 1 12 cups milk (I used skim)
  • tortilla chips
  • shredded cheese

Directions

  1. In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
  2. Cook over medium heat while stirring for 15 minutes.
  3. Serve over tortillas chips and topped with shredded cheese.

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