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Easy Recipes: 7-Can Chicken Enchilada Soup

A hearty, flavorful soup made with pantry staples and ready in no time.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soups & Stews
Cuisine: Mexican-American
Keywords: chicken stirfry easy recipe, dinner recipes, easy comfort food recipes, easy recipes, hearty dinner recipes, quick and easy recipes, recipes for dinner
Servings: 6 servings
Author: Betty

Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (12.5 oz) chunk chicken breast, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14 oz) chicken broth
  • 2 cups shredded cheddar cheese (for topping)
  • Crushed tortilla chips (for topping)

Instructions

  1. In a large pot over medium heat, combine all canned ingredients.
  2. Stir to mix everything together and bring to a gentle boil.
  3. Reduce heat and simmer for 15–20 minutes, stirring occasionally.
  4. Ladle soup into bowls and top with shredded cheese and crushed tortilla chips.

Notes

Feel free to add extra spices like cumin or chili powder for more heat. You can also swap canned chicken for shredded rotisserie chicken if preferred.