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.
2cupscooked chicken, cut into bite size pieces or shredded
10ozcan red enchilada sauce
10.75ozcondensed cream of mushroom soup, chicken, or celery soup
1tsp.salt
1tsp.cumin
½tsp.garlic salt
Freshly ground black pepper to taste
tortilla chips, for garnish (optional)
1cupshredded cheddar cheese, for garnish (optional)
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.