Chicken Enchilada Soup #2

Yes, it’s another recipe for chicken enchilada soup. This one has fewer steps than the other one, but I still must clarify that both are delicious and worth the effort!

chix enchilada soup

Chicken Enchilada Soup (#2)

1 15-oz. can black beans, drained

10-oz. package frozen corn


1/2 cup chopped onion

1 garlic clove, minced

1 4-oz. can chopped green chiles

1 10-oz. jar enchilada sauce

1 can cream of chicken soup (healthy alternative)

3/4 cup milk

3/4 cup chicken broth

2 chicken breasts, poached and shredded

1 cup sharp cheddar cheese

1) In large skillet over medium, heat oil and add onion and garlic. Add in chiles.

2) In bowl whisk together milk, broth, enchilada sauce, and cream soup. Pour into skillet and combine well with veggies.

3) Add in beans, corn and chicken. Set on low and simmer for as long as possible (it will be ready in 10 minutes if you can’t wait).

4) Stir in cheese and let melt.

5) Serve with tortilla chips, avocado, sour cream, or whatever you desire. *I made simple cheese quesadillas and served them on the side as dippers.

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3 thoughts on “Chicken Enchilada Soup #2

  1. It is rainy here this weekend a perfect time to try your awesome soup. Hope you are having a fun weekend and thank you so much for sharing with Full Plate Thursday.
    Miz Helen

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