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Chicken Enchilada Soup

  • 25minutes
  • 294calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 cup cooked chicken, diced

  2. 3 cups chicken broth (bouillon works just fine)

  3. 1 (15 ounce) can black beans , drained

  4. 1 (19 ounce) can enchilada sauce (I prefer Old El Paso)

  5. 1 (14 1/2 ounce) can diced tomatoes

  6. 1 (10 3/4 ounce) can cream of chicken soup

  7. 1/2 cup onion , diced

  8. 1/2 cup green pepper , diced

  9. 1 (10 ounce) package frozen corn

  10. 1 tablespoon oil

  11. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.

  2. Add all other ingredients and mix until well blended.

  3. Let simmer over medium heat for 10-15 minutes so flavors can blend.

  4. Ladle into bowls and enjoy! ?

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