I love Tex-Mex food. Give me all the tacos and enchiladas…better yet, give it to me in soup form! This chicken enchilada soup recipe is so easy, anyone can make it! It’s creamy and can easily be adjusted for heat preference…we love our spice around here!
5 Can Chicken Enchilada Soup
- 1 Can Chicken, Shredded
- 1 Can Rotel or Diced Tomatos, drained
- 1 Can of Pinto Beans or White Beans, drained
- 1 Can Chicken Broth
- 1 Can Corn, drained**
- 3 Tablespoons Taco Seasoning
- Salt & Pepper to taste
In a medium saucepan, heat ingredients until boiling. Reduce heat and let it simmer until the broth has reduced. About 10 to 15 minutes.
Ladle soup into bowls with 1 tsp of sour cream. Stir the cream into your soup until creamy. Add cheese, corn chips, avacados…even a dash of hot sauce!
**For a thicker soup, use half the broth.
If you like your soup with added kick: Add 1 teaspoon of chili powder or lime chili powder. We love to top ours with jalapenos!