Quick Chicken Enchilada Soup
If you want to add more gluten free recipes to your recipe box, Quick Chicken Enchilada Soup might be a recipe you should try. This main course has 486 calories, 28g of protein, and 17g of fat per serving. This recipe serves 4 and costs $1.95 per serving. 92 people were glad they tried this recipe. A few people really liked this Mexican dish. A mixture of milk, chicken, cream of mushroom soup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Winter event. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Try Quick and Easy Pressure Cooker Chicken Enchilada Soup, Quick Dinner Ideas: Cheesy Chicken Enchilada Soup, and Quick-Fix Chicken Enchilada Skillet for similar recipes.
Servings: 4
Ingredients:
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 (10 3/4 oz) can Campbell's cream of mushroom soup
1 1/2 cups milk (I used skim)
tortilla chips
shredded cheese
Equipment:
sauce pan
Cooking instruction summary:
In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk. Cook over medium heat while stirring for 15 minutes. Serve over tortillas chips and topped with shredded cheese.
Step by step:
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.
Nutrition Information:
covered percent of daily need
