Chicken Enchilada Soup

KLBoyle's Note:

This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 cup cooked chicken , diced
• 3 cups chicken broth (bouillon works just fine)
• 1 (15 ounce) can black beans , drained
• 1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
• 1 (14 ½ ounce) can diced tomatoes
• 1 (10 ¾ ounce) can cream of chicken soup
• ½ cup onion , diced
• ½ cup green pepper , diced
• 1 (10 ounce) package frozen corn
• 1 tablespoon oil
• 1 teaspoon salt

Directions:

1. In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
2. Add all other ingredients and mix until well blended.
3. Let simmer over medium heat for 10-15 minutes so flavors can blend.
4. Ladle into bowls and enjoy!

Reviews

[weekend cooker]

Though I think this serves more than 6, there were 4 of us and have approximately half of it left for leftovers tommorow for lunch, this was a nice flavored soup. I also added a little more chicken then called for in the recipe, but it was still a winner here. Made for PRMR tag.

[loof]

This is a great chicken soup! I don't care for onions so just used extra green pepper. I used a little less corn and black beans to lighten it up a bit. I used recipe #371158 (Mexican Tomato Sauce) for the enchilada sauce and it was a terrific addition. Rich and hearty, quick to the table with ingredients I always have on hand - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by Lavender Lynn)

[Bayhill]

Delicious!! This quick and easy soup was a huge hit with my family. I used about 2 c. of rotisserie chicken which made this soup even quicker to make. Also, I didn't drain the black beans, I added a couple of generous handfuls of finely crushed tortilla chips, and about 1 tsp. cumin and some garlic powder, to taste. I served this topped with sliced green onions and 4-cheese Mexican cheese. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
*Made for PRMR tag game*