CHICKEN ENCHILADA SOUP

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Chicken Enchilada Soup image

This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

4 cups water
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can ranch-style beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
1 ½ tablespoons ground cumin
1 ½ tablespoons chili powder
1 ½ teaspoons garlic powder
1 tablespoon butter
½ onion, chopped
salt and ground black pepper to taste

Steps:

  • Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
  • Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
  • Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 25.7 g, Cholesterol 37.3 mg, Fat 5.9 g, Fiber 5.1 g, Protein 17.6 g, SaturatedFat 2 g, Sodium 828.8 mg, Sugar 4.5 g

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