This enchilada soup is very easy recipe, made with all those “emergency” items we all keep in our pantries. As is, this is incredibly spicy (perfect for fall and winter!). However, the spices can be adjusted.
You can also make this vegetarian by adding lentils in place of the chicken and using vegetable stock instead of chicken broth.
It’s an easy versatile dish, perfect for emptying your pantry and fridge of anything you need to get rid of quickly. You can add whatever vegetables, meats, and canned goods you want to this and it will almost definitely come out delicious.
Also, it takes about 5 minutes to prep and 20 minutes to cook. So you’re done in less than 30 minutes! What more could you really ask for? (Well, less sodium would be nice, actually. But if you want to make it healthier and don’t mind adding extra time, you can use fresh/dry ingredients in place of canned.)
No Fuss Enchilada Soup
- 1 LB chicken, cut into chunks and cooked
- 1 can stewed tomatoes
- 1 tomato soup
- 1 can Rotel
- 2 cans black beans
- 1 can chili beans
- 2 cans enchilada sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1 1/4 tsp cumin
- 1 1/2 tsp chili powder
- 1 (12 oz) bag frozen vegetables (optional)
- sliced jalapenos, to taste (optional)
Step 01: Cook chicken and add it to a stock pot with the rest of the ingredients. Bring to a boil and then lower the heat and simmer for about 15-20 minutes. Serve with cheese and sour cream, if desired.
It came out enormously spicy…mostly because I added 1/2 a jar of jalapenos with the liquid. Oops. It also made a ton of leftover, which we poured into quart-sized freezer bags and froze for later.
This didn’t take any time to put together or cook, which makes it perfect for those days where you just. don’t. have. time.
What’s your go-to meal for days when you don’t have time and don’t want to order out?