Easy Chicken Enchilada Soup
- Category: Chicken Soup
- Author: Gregory Chapman
- Rating: 4.67
- Prep time: 10 min
- Cook time: 40 min
Ingredients
- 2 pounds skinless, boneless chicken breast halves
- 2 (14 ounce) cans black beans, rinsed and drained
- 2 cups chicken stock
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14 ounce) can fire-roasted diced tomatoes, with juice
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
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