Chicken Enchilada Soup

This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 220 Calories

Ingredients

• 1 tablespoon butter
• 4 cups water
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• salt and ground black pepper to taste
• 1 (15 ounce) can whole kernel corn, drained
• ½ onion, chopped
• 1 ½ teaspoons garlic powder
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons ground cumin
• 1 (14.5 ounce) can stewed tomatoes, undrained
• 1 (15 ounce) can ranch-style beans, undrained

Recipe Instructions

Step 1

Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.

Step 2

Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.

Step 3

Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.