Andrew's Chicken Enchilada Soup

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“This is an easy soup, made mostly with canned goods and could be made in the crock pot. People loved the soup and everyone went back for thirds!!! I could hardly believe it. The recipe is named for my nephew, Andrew, who asked me to make him chicken enchilada soup.”
1hr 20mins

Ingredients Nutrition


  1. Saute onion in butter until soft.
  2. Chop cooked chicken into small pieces. I used leftovers from a roasted chicken.
  3. Use either Spicy V8 juice, regular V8 juice, or tomato juice.
  4. I used canned beans which had jalapeno pieces. Usually, I drain canned beans, but in this recipe I added the beans undrained with their liquid as a thickener. Any canned beans will do: white, pinto, black, etc.
  5. I used Green and Black Olive Barilla Puttanesca sauce, but any jar of pasta sauce would do. Family members did comment, however, that they liked the olive taste of the Barilla sauce.
  6. I used canned fire roasted, crushed tomatoes. Again, any type of tomatoes would do. I have used tomato puree also.
  7. I estimated all the amounts of the spices that I added. I would guess that I added a teaspoon of salt and a teaspoon of pepper. You might start with less and then add more depending on how spicy you like your food.
  8. Using an eight quart stock pot, add all the ingredients at once: chicken broth, V8 juice, creamed corn, canned beans, spaghetti sauce, canned tomatoes, chopped chicken, onion, spices, and salt and pepper.
  9. Stir.
  10. Simmer on the stove top on a low heat setting. Could be made in the crock pot as well.
  11. Cooking time is variable, but 30 minutes to an hour would be good if cooked on top of the stove. If I have time, I let the soup simmer on the lowest setting for 2-4 hours to let the flavors meld.
  12. You could serve grated cheese on top, but we did not because some family members have food allergies.

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