Chunky Chicken Enchilada Soup
In this flavorful and easy-to-make Chicken and Corn Enchilada Soup, tender chicken and sweet corn are simmered together with enchilada sauce, green chiles, and aromatic cumin. The result is a comforting and satisfying soup that will warm you from the inside out. Top with fresh cilantro leaves and serve with tortilla chips for a delightful meal!
— Constant Cookbook
Ingredients
- 2 cups cooked chopped chicken
- 2 cups corn kernels
- 10 ounce can Old El Paso Mild enchilada sauce
- 10 ounce can Rotel Diced tomatoes with peppers, mild
- 4.5 ounce can Old El Paso chopped green chiles
- 24 ounce can Old El Paso Mild Green Enchilada Sauce
- 1 tablespoon ground cumin
Instructions
- Place chicken, corn, enchilada sauce, green chiles and cumin into a large saucepan over medium heat. Cook and stir until heated through, about 10 minutes.
- Serve hot with fresh cilantro leaves and tortilla chips if desired.
Yield
6 Servings
Nutrition
- Calories: 206 kcal
- Carbohydrate Content: 27 g
- Protein Content: 12 g
- Fat Content: 7 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 28 mg
- Sodium Content: 1661 mg
- Fiber Content: 5 g
- Sugar Content: 14 g
- Serving Size: 1 serving
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