Easy-Cheesy Chicken Enchilada Soup | Life, Love, and Good Food
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Easy-Cheesy Chicken Enchilada Soup

Get ready for Fall football parties and tailgates with this EASY-Cheesy Chicken Enchilada Soup made with a deli rotisserie chicken. Start to finish, this soup is ready in about 30 minutes!
Course Soup
Cuisine Mexican
Keyword chicken, enchilada, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 rotisserie chicken, shredded, about 3 cups
  • 3 10-oz. cans red enchildada sauce, mild or spicy
  • 1 15-oz. can petite diced tomatoes (fire roasted, if desired)
  • 1 15-oz. can black beans, rinsed and drained
  • 1 15-oz. can whole kernel corn, drained
  • 2 tabespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 1 cup Monterey Jack cheese, shreddee
  • 1 teaspoon salt
  • 1/4 - 1/2 teaspoon black pepper
  • fresh cilantro for garnish

Instructions

  • Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant.
  • Stir in red enchilada sauce and chicken. Bring to a boil and immediately reduce heat. Simmer for 5 minutes,
  • Add drained beans and  corn and salt/pepper and continue cooking until heated through, about 5 minutes. Remove from heat and stir in cheese until melted. Serve with tortilla chips or tortilla strips and garnich with cilantro, if desired.

Notes

 

 
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