Enchilada Soup Recipe

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Another fabulous recipe from Your Sus Chef! Thanks Susanne…

This is SERIOUSLY one of the easiest recipes and it ALWAYS gets rave reviews.

Love that it’s a one dish meal but don’t forget the toppings because they MAKE the soup!

This recipe freezes well so be sure to make extra & save it for later~

What you need:

1 lb chicken breast, cooked (I sear the chicken breasts & then shred or pulled rotisserie chicken works too)

28 oz green enchilada sauce (I love Frontera’s it comes in a bag but any will do)

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed

10 oz white corn, frozen

1 onion, chopped

1 tsp Extra Virgin Olive Oil

2 garlic cloves, minced

4 cups chicken stock

S + P

Garnish:

sour cream (or plain Greek yogurt)

cilantro

grated jack cheese

green onion, diced

Ready, Set, Cook!

Saute the onion &  garlic in the olive oil until the onion is clear, take care not to burn the garlic. Add the enchilada sauce, chicken stock, chicken, beans & corn & bring to a simmer.   Season with salt & pepper to taste!

Top with a dollup of sour cream, green onions, cheese & cilantro.

Enjoy!

 

2 Comments

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2
  1. 1
    elle e says:

    thnx for the recipe! i modified it a bit to make a noodle casserole since my husband doesn’t “do” soup for a meal … i also added a can of black olives and reduced the chicken broth … i couldn’t find enchilada sauce in that large of a quantity so i used chile verde sauce (target) and added some alfredo cream sauce (TJ’s) to thicken … it’s TASTY! thnx for the recipe! (if you can’t tell i’m not an exact science type of a cook) 😉

    • 2
      jen says:

      LOVE your modifications! And m hubby likes a little more hearty meal sometimes too, so these are great changes to add in noodles!

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