easy cheesy chicken enchilada soup
This receipe is so simple to make, but it has a lot of flavor. Nice for a cold winter day.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 cans cream of chicken soup
- 1 cup milk
- 1 large can enchilada sauce
- 2 or 3 - large chicken breasts, cooked and shredded
- 1 package taco seasoning
- 1 can tomatoes with chilies
- 8 ounces finely shredded co-jack, or a mexican blend cheese
- 1/2 to 1 cups water
- 1/2 to 1 cups corn
How To Make easy cheesy chicken enchilada soup
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Step 1In a soup pot, boil your chicken breasts until just tender. Shred the chicken and put into a pot. Add your taco seasoning and water and simmer until the mix gets a little thicker.
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Step 2Add your cream of chicken soup, milk, enchilada sauce, and your tomatoes with chilis to the chicken mixture. Bring to a boil for about 5 minutes. Turn the heat down and add your shredded mexican cheese and corn if desired. Simmer for about 10 minutes.
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Step 3Top with crushed tortilla chips and sour cream for that extra texture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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