Quick Chicken Enchilada Soup
If you have approximately 45 minutes to spend in the kitchen, Quick Chicken Enchilada Soup might be a super gluten free recipe to try. One serving contains 646 calories, 34g of protein, and 25g of fat. This recipe serves 4 and costs $2.34 per serving. 92 people found this recipe to be yummy and satisfying. It is a rather cheap recipe for fans of Mexican food. Autumn will be even more special with this recipe. It is brought to you by Foodista. Head to the store and pick up cheese, milk, enchilada sauce, and a few other things to make it today. It works well as a main course. All things consider
Instructions
- 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.
Recipe from foodista.com
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Ingredients (9)
- •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