8-Can Chicken Enchilada Soup
Cuisine: Southwestern
Author: Anita
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • 1 10 oz can Rotel diced tomatoes with green chiles
  • 1 15 oz can sweet yellow corn, drained
  • 1 15 oz can black beans, rinsed
  • 1 19. 75 oz can La Costena Charro beans, with sauce
  • 1 10.75 oz can cream of chicken soup
  • 1 12 oz can chicken breast, including broth
  • 1 15 oz can Hatch Green Chile Enchilada Sauce
  • 1 7 oz can diced green chiles with liquid (medium or hot, your choice)
  • 1 tsp chicken bouillon
  • 2 tbsp taco seasoning (I used Old El Paso)
  • 1 tsp ground cumin
  • Optional toppings:
  • Black olives, sliced
  • Shredded Mexican blend cheese
  • Sour cream
  • Avocado slices
  • Lime wedges
Instructions
  1. Dump all main ingredients into a large pot on the stove; if you want a mild soup, add the taco seasoning and cumin gradually to taste.
  2. Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/8-can-chicken-enchilada-soup/