Chicken enchilada soup

Chicken enchilada soup

Chicken enchilada soup

Chicken enchilada soup photo 1
Chicken enchilada soup photo 2
Chicken enchilada soup photo 3


  • cornstarch - 2 Tbsp
  • water - 2 Tbsp
  • chicken broth - 32 oz
  • can cooked, chopped chicken breast - 1 item
  • can black beans, drained and rinsed - 15 oz
  • can diced tomatoes - 14 oz
  • can Mexican-style corn - 11 oz
  • bottle Ortega taco sauce - 8 oz
  • can diced green chiles - 4 oz
  • finely chopped fresh cilantro - 2 Tbsp

How to make chicken enchilada soup:

Combine cornstarch and water in small bowl. Stir together all remaining ingredients, except cilantro, in saucepan. Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro. Garnish with tortilla chips and shredded Cheddar cheese.

Recipe categories: Lunch/snacks, Soups & stews, Main dish.

Chicken enchilada soup
Average rating: 3.2 of 5, total votes: 9
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
green peppers, fish steaks, chicken breasts or whole chicken, cooked, fajita meat, small young carrots, cooked spaghetti, box macaroni, sliced mushrooms about 1/4 lb, cooked vegetables, diced very fine potatoes, carrots, celery, 9-inch refrigerated pie crust
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