Chicken Enchilada Soup

Recipe by KLBoyle
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup cooked chicken, diced
  • 3
    cups chicken broth (bouillon works just fine)
  • 1
    (15 ounce) can black beans, drained
  • 1
    (19 ounce) can enchilada sauce (I prefer Old El Paso)
  • 1
    (14 1/2 ounce) can diced tomatoes
  • 1
    (10 3/4 ounce) can cream of chicken soup
  • 12
    cup onion, diced
  • 12
    cup green pepper, diced
  • 1
    (10 ounce) package frozen corn
  • 1
    tablespoon oil
  • 1
    teaspoon salt
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DIRECTIONS

  • In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
  • Add all other ingredients and mix until well blended.
  • Let simmer over medium heat for 10-15 minutes so flavors can blend.
  • Ladle into bowls and enjoy!
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