Creamy Chicken Enchilada Soup (15 Minute Meal)

A bowl of chicken enchilada soup garnished with shredded cheddar cheese, cilantro, and tortilla strips.

Creamy Chicken Enchilada Soup (15 Minute Meal)

Perfectly seasoned and full of flavor, one pot Creamy Chicken 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.

Servings per Recipe: 5 servings

Calories per Serving: 464

Cook Time: 15

Total Time: 15

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Ingredients

15 ounces can whole kernel corn
15 ounces can black beans
14.5 ounces diced tomatoes
1½ cups milk
2 cups cooked chicken
10 ounces red enchilada sauce
10.75 ounces condensed cream of mushroom soup
1 teaspoon salt
1 teaspoon cumin
½ teaspoon garlic salt
freshly ground black pepper to taste
tortilla chips or strips
1 cup shredded cheddar cheese
Optional additional garnishes: cilantro, green onions, sliced jalapeños, and sour cream, not included in nutrition data

Instructions

Drain 15 ounces can whole kernel corn. Drain and rinse 15 ounces can black beans.
Chop or shred 2 cups cooked chicken.
Combine chicken, corn, beans, 14.5 ounces diced tomatoes, 10 ounces red enchilada sauce, 10.75 ounces condensed cream of mushroom soup, 1½ cups milk, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon garlic salt, and freshly ground black pepper to taste in a large soup pot 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 with tortilla chips or strips and top with 1 cup shredded cheddar cheese. Optional additional garnishes: cilantro, green onions, sliced jalapeños, and sour cream

Notes

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

Either omit the chicken or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.

Nutrition