Mexican · lunch

Quick Chicken Enchilada Soup

Name: Quick Chicken Enchilada Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 (15 oz) can of corn, drained; 1 (15 oz) can black beans, drained and rinsed; 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it); 1 (12.5 oz) can Swanson Premium Chunk Chicken, drained and broken up; 1 (10 oz) can enchilada sauce; 1 (10 3/4 oz) can Campbell's cream of mushroom soup; 1 1/2 cups milk (I used skim); tortilla chips; shredded cheese

“If you have approximately 45 minutes to spend in the kitchen, Quick Chicken Enchilada Soup might be a super gluten free recipe to try. One serving contains 646 calories, 34g of protein, and 25g of fat. This recipe serves 4 and costs $2.34 per serving. 92 people found this recipe to be yummy and satisfying. It is a rather cheap recipe for fans of Mexican food. Autumn will be even more special with this recipe. It is brought to you by Foodista. Head to the store and pick up cheese, milk, enchilada sauce, and a few other things to make it today. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Similar recipes are Quick Dinner Ideas: Cheesy Chicken Enchilada Soup, Quick and Easy Pressure Cooker Chicken Enchilada Soup, and Quick and Easy Pressure Cooker Chicken Enchilada Soup.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Corndrained15 oz
Black beansdrained and rinsed15 oz
Canned tomatoesI used the kind with sweet onion in it14.5 oz
Swanson premium chickendrained and broken up12.5 oz
Enchilada sauce10 oz
Campbell's cream of mushroom soup10 3/4 oz10.8 oz
MilkI used skim1.5 cups
Tortilla chips4 servings
Cheese4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
2
Cook over medium heat while stirring for 15 minutes.
3
Serve over tortillas chips and topped with shredded cheese.