We all have those days when we need an easy dinner. Being able to throw a few ingredients in a slow cooker and have a delicious dinner a few hours later is a real treat on a busy day. Chicken Enchilada Soup is not only easy but smells wonderful to come home to.
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Chicken Enchilada Soup
If you have followed me very long you likely know my fondness for a good bowl of homemade soup. It’s perfect on a chilly day but I like it no matter the weather.
It’s also one of my favorite things to cook because I can be creative and use up ingredients I have on hand. That’s how this recipe for Chicken Enchilada Soup came about.
I stocked a lot of canned goods late last summer in preparation for the unknowns of fall and winter during the pandemic. But now I am trying to use up some of the excess as it’s become clear that the time of shortages has passed.
While accessing my pantry, I noticed cans of enchilada sauce, tomato sauce and black beans. I do usually keep a few of each but I had more than my usual stock and wanted to use them up. And that’s how this Chicken Enchilada Soup was born.
I used frozen chicken tenders for this but you can use whatever chicken you have on hand. If your chicken isn’t frozen you could cook it on a lower temperature and/or a shorter amount of time. And while it’s very convenient to make this in a slow cooker you could certainly do it stove top as well. You’ll just need to keep an eye on it and stir occasionally.
Chicken Enchilada Soup
Ingredients
- 1/2 to 3/4 pound chicken breasts or tenders (frozen or thawed)
- 2 cups chicken broth
- 1 can red enchilada sauce
- 1 can (15 oz.) tomato sauce
- 1 can (4 oz.) diced green chilis
- 1 tsp garlic powder
- 1 can (15 oz.) black beans - drained and rinsed
- 1-2 cups frozen corn
Instructions
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Place chicken, broth, enchilada sauce, tomato sauce, green chilis and garlic powder in slow cooker. Cook on high 3-4 hours or until chicken is tender.
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Remove chicken and shred.
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Add drained beans, corn and shredded chicken to slow cooker.
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Cook on high another 30 minutes.
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Ladle into soup bowls and top with shredded cheese, crushed tortilla chips and a dollop of sour cream if desired.
This soup is SO easy you could even teach a 10 year old how to make it. Keep some chicken in the freezer and a few cans in the pantry and you can enjoy this tasty soup any time!
You may also enjoy…
Split Pea Soup ~ An Instant Pot Recipe
Corn Crab Bisque ~ New Orleans Style
This post is linked up at Miz Helen’s “Full Plate Thursday“. Check it out!
Good morning! I just stumbled upon your blog yesterday and I’m already in love! This recipe looks fantastic.
Hi Andrea – welcome! Let me know if you try this recipe. My guys loved it and both had three bowls each. 🙂
It was delicious! We live in the desert southwest and buy fresh-roasted green chiles every fall (most of our freezer is green chile to last us until the next fall, ha!) so I used about 2 cups chopped- it was spicy!
Thanks for the recipe and the reminder to use up some of our pantry stash!
Oh, I envy your freezer stock of green chilis! A friend of mine used to get fresh Hatch green chilis from family who lived in Arizona when they visited and would freeze them. I’m sure they made the soup amazing! Glad you liked the recipe.
🙂
Hi Dee,
Good to see you here and know you have made it through “the mess”. I love a great pantry recipe and this one looks delicious! Thanks so much for sharing with us at Full Plate Thursday,526. Have a great week and come back soon!
Miz Helen