Quick Chicken Enchilada Soup

I recently decided to take my award winning quick chicken enchilada nacho recipe and convert it over to a soup recipe.  I have a crock pot chicken enchilada soup that I love.  However, sometimes you just don’t have time to plan ahead and get it in the crock pot.  So I wanted a recipe that could be made in 30 minutes or less.

This is exactly what I wanted and it was ready in 20 minutes.  The thing that makes this come together so quickly is the use of  Swanson’s Premium Chunk Chicken in a can.  All you do is add all the ingredients to your pot and heat it up.  Can’t get much easier than that!  It was tasty and everyone left the table with a full belly and a smile on their face.

I also have a giveaway posted today on my giveaway page, be sure to check it out and enter.

Quick Chicken Enchilada Soup
  • 1 (15 oz) can of corn, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
  • 1 (12.5 oz) can Swanson Premium Chunk Chicken, drained and broken up
  • 1 (10 oz) can enchilada sauce
  • 1 (10¾ oz) can Campbell’s cream of mushroom soup
  • 1½ cups milk (I used skim)
  • tortilla chips
  • shredded cheese
  1. In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
  2. Cook over medium heat while stirring for 15 minutes.
  3. Serve over tortillas chips and topped with shredded cheese.

 Disclosure: I was provided product and compensation for my creation of this recipe and post.

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