Chicken Enchilada Soup (15 Minute Meal)

Perfectly seasoned and full of flavor, Chicken Enchilada Soup is a deliciously quick & easy stovetop dinner for a busy day. Serve with a salad and you have a healthy dinner on the table in 15 minutes.

⏲️ Time needed

This soup is makes a great weeknight meal because it's ready in 15 minutes.

🥘 Ingredients

• corn
• black beans
• diced tomatoes
• milk
• chicken
• enchilada sauce
• cream of mushroom, chicken, or celery soup
• salt
• cumin
• garlic salt
• pepper
• tortilla chips
• shredded cheddar cheese

🌾 Adaptations for dietary restrictions

Use cream of mushroom or cream of celery soup and either omit the chicken altogether or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.

Many "cream of" soups contain gluten, so to make this soup gluten-free, either choose a gluten-free brand or make your own. (It's easy, but it'll add a few minutes to your cooking time.) This recipe for gluten-free cream of chicken soup looks like a good option, and you could easily substitute vegetable broth in it if you wanted a vegetarian version.

📋 Instructions

Combine corn, beans, tomatoes, chicken, enchilada sauce, cream soup, milk, and spices in a large saucepan and mix well. Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer. Reduce heat to maintain a low simmer for about 10 minutes. Serve over tortillas chips and top with shredded cheese.

💭 Tips

Chicken Enchilada Soup can easily be adapted to the crockpot; just place all of the ingredients except the garnishes in the crockpot and cook on low for 4-6 hours.

📖 Recipe

Chicken Enchilada Soup (15 Minute Meal)

Perfectly seasoned and full of flavor, Quick Stovetop Enchilada Soup is a deliciously quick & easy dinner for a busy day. Serve with a salad and you have a healthy dinner on the table in 15 minutes.

5 from 1 vote

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Cook Time 15 mins

Total Time 15 mins

Course Main Dish, Soup

Cuisine Tex-Mex

Servings 5 servings

Calories 466

Ingredients

  

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• 15 oz can whole kernel corn, drained
• 15 oz can black beans, drained and rinsed
• 14.5 oz can diced tomatoes
• 1½ cups milk
• 2 cups cooked chicken, cut into bite size pieces or shredded
• 10 oz can red enchilada sauce
• 10.75 oz condensed cream of mushroom soup, chicken, or celery soup
• 1 tsp. salt
• 1 tsp. cumin
• ½ tsp. garlic salt
• Freshly ground black pepper to taste
• tortilla chips, for garnish (optional)
• 1 cup shredded cheddar cheese, for garnish (optional)

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Instructions

• Combine corn, beans, tomatoes, chicken, enchilada sauce, cream soup, milk, and spices in a large saucepan and mix well.
• Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer.
• Reduce heat to maintain a low simmer for about 10 minutes.
• Serve over tortillas chips and top with shredded cheese.

Notes

Enchilada Soup can easily be adapted to the crockpot; just place all of the ingredients except garnishes in the crockpot and cook on low for 4-6 hours.

Use cream of mushroom or cream of celery soup and substitute drained and either omit the chicken altogether or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.

Nutrition per serving

Calories: 466 calCarbohydrates: 47 gProtein: 35 gFat: 17 gSodium: 2157 mgFiber: 10 gSugar: 13 g

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🥗 Side dishes

With a delicious combination of vegetables, protein, and chips, Chicken Enchilada Soup can be a meal in itself. Avocado slices would be delicious served with it or as a garnish. If you want to stretch the soup to more servings, you could add a salad and/or additional chips with guacamole as a side.

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