8 Can Chicken Enchilada Soup is a super quick awesome bean soup ideal for a crowd or potluck, mainly thrown together with ingredients from 8 cans!
This 8 Can Chicken Enchilada Soup is idea for feeding a crowd of spicy food lovers. It’s quick to make, easy to modify to your family’s tastes, and quite versatile. This is a recipe to keep in your file of go-to quick recipes.
I’m describing here both how I made it and some suggestions for modification. If I’m taking it to a potluck, I’d cook it and serve it in a slow cooker. But it’s just as easy in a big pot on the stove. You can throw this together in all of 10 minutes.
I originally intended this as a recipe for camping trips; I usually go on two camping trips a year where we just have a camping stove. But …. this makes 8 cups and I only take small pots on the trips (usually it’s just 2 of us). This one requires a pretty good sized pot.
Also, this is a very forgiving recipe. I used La Costeña Charro Beans (available at King Soopers or Walmart) because they really are awesome and I happened to have a can. You can just use a 15 oz can of pinto beans instead, though – this soup already is tasty even without the charro flavor (bacon, chicharron, and chorizo). Also, I specified Hatch Green Chile Enchilada Sauce (available at King Soopers), but you can substitute other brands. I find different brands of green enchilada sauces vary a lot in both heat and flavor; but in a robust soup like this, the enchilada sauce you use is not likely to make a big difference.
Another ingredient you might want to vary is the green chiles. Usually I pull out my frozen green chiles from last year’s harvest, dice some up and then just keep adding them to taste. You can adjust the flavor/heat by using a 4 oz can instead of 7 oz or by using mild, medium or hot chiles.
I usually have all these ingredients on hand (for sure if I use pinto beans instead of La Costeña Charro Beans) – so this particular recipe is one I’m likely to use if I have to serve dinner on no notice. Everybody likes it, so keep this one in your recipe files. Hope you like it!
- 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
- 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.
- Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.
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