Easy Chicken Enchilada Soup Recipe
Need a simple but delicious meal idea for your family this week? You will love this easy Chicken Enchilada Soup recipe!
One of my favorite things about this easy Chicken Enchilada Soup recipe is that it’s really easy to keep all of these ingredients on hand, which makes it a great go to on those rushed nights when the “what in the world am I going to make for dinner” panic sets in. Quite often, I will stop and grab a rotisserie chicken and the other ingredients that I need (usually an avocado) so that I can put this easy soup together quick!
Easy Chicken Enchilada Soup Recipe
Ingredients:
- 2 tsp olive oil
- 1 tbs. minced garlic
- 1 medium onion, diced
- 3-4 C. of chicken broth
- 8 oz can of tomato sauce
- 2 tbs. dried cilantro
- 1 tsp oregano
- 1 tsp cumin
- 1 1/2 C. cooked chicken, shredded or diced
- 15 oz can of black beans
- 14 oz can of diced tomatoes
- 1 C. of frozen corn
Directions:
1. In a large saucepan or dutch oven, heat the olive oil and saute minced garlic and diced onion for 10-12 minutes or until the onion turns translucent.
2. Add in the chicken broth, tomato sauce, dried cilantro, oregano, cooked chicken, black beans, diced tomatoes and frozen corn.
3. Cover the saucepan and simmer for 1-2 hours on low.
4. Remove from heat and serve with tortilla chips, fresh diced avocado, shredded cheese or any other toppings of your choice.
My family loves this meal, and it’s perfect for this time of year. I love the way that it makes my house smell, and I also love that we usually have leftovers from this easy Chicken Enchilada Soup recipe. It’s a great meal to serve large groups as well, as it is easy to double and it’s actually quite filling!
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