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Chicken Enchilada Soup

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“This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 cup cooked chicken, diced
  • 3 cups chicken broth (bouillon works just fine)
  • 1 (15 ounce) can black beans, drained
  • 1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 12 cup onion, diced
  • 12 cup green pepper, diced
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon oil
  • 1 teaspoon salt

Directions

  1. In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
  2. Add all other ingredients and mix until well blended.
  3. Let simmer over medium heat for 10-15 minutes so flavors can blend.
  4. Ladle into bowls and enjoy!

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