This simple chicken enchilada soup uses pantry staples and tastes delicious!
This has been a busy week filled with doctor’s appointments, PTA meetings, swim lessons, and POTTY TRAINING. Now that my little one is three years old, he has decided he is finally ready to say goodbye to diapers. Well, sort of. He’s off to a strong start, but there have been multiple changes of pants the last couple days. My oldest kicked diapers before he turned two and caught on very quickly, so I am a little new to this process. I hope he doesn’t take too long to get the hang of it!
When you have to drop everything at any moment to run a little kid to the bathroom, dinners like this enchilada soup are perfect. This soup only takes a few minutes to get started, and then it’s pretty much on autopilot until dinner time. It’s simple and not too spicy (unless you want to add extra heat!), so the whole family can enjoy it. This one would do well in the slow cooker too!
I’m always happy to get the flavor of enchiladas any way I can get them. Traditional enchiladas are pretty time consuming, so sometimes it’s nice to skip the work and enjoy the flavor of enchilada sauce in a throw-together dinner. I topped our bowls of soup with corn tortilla strips for the full enchilada effect, but you could also use crushed tortilla chips if you prefer. Add a dollop of sour cream on top, and you’re on your way to dinner heaven!
Don’t forget to leave me a comment below to let me know you like this green chicken enchilada soup. I always love hearing from you!
| Cook Time | 120 minutes |
| Servings |
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- 1 tbsp. olive oil
- 1 sweet onion diced
- 2 large, skin-on chicken breasts
- 2 cloves garlic minced or crushed
- 28 oz. can green enchilada sauce
- 10.5 oz. cream of chicken soup I use the "Heart Healthy" kind
- 14 oz. can reduced-sodium chicken broth
- 2 oz. cans pinto beans drained, 15each
- 1/2 tsp. ground cumin
- 1 c. corn tortillas sliced into short, thin strips OR crushed tortilla chips
Ingredients
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Rate this recipe!
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- Heat olive oil in a large dutch oven over medium-high heat. Add onion, and saute until tender, about 4 minutes.
- Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow the skin to brown a little, and then flip chicken over. Stir garlic into the onions and allow to cook for about one minute.
- Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans, and cumin. Add about a cup of water (1/2 a small can). Stir together a little, but don't worry if the cream soup is still a bit lumpy at this point. Bring to a simmer.
- Cover, reduce heat to low, and cook for at least 40 minutes or up to two hours. Check the soup occasionally to be sure it stays at a low simmer.
- Before serving, carefully remove chicken breasts. Peel off skin and discard. Shred meat with two forks, and add it back to the pot. (Be careful to remove all bones from the meat.) Return to a low simmer to heat the chicken before serving.
- Top individual portions with tortilla strips or chips. Enjoy!
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Jen says
Do you think I could make this in a slow cooker?
Andi Gleeson says
Hi, Jen! I’m so sorry I missed this question sooner. I do think this would work in the slow cooker. I would just put everything in on low and then shred the chicken and stir it back in before serving. Let me know how it turns out! Thank you!
Elaine says
This is another one I can’t wait to try! It looks so simple and delicious and is one of my favorite soups.
Andi Gleeson says
Thanks, Elaine! This one is one of my favorite soups too :)
Maria | Real Life Dinner says
This looks soooooo delicious. Pinned it!
Andi says
Thanks so much, Maria!
Becca @ Crumbs and Chaos says
This looks amazing!! I love enchilada anything and I’m sure this would be a hit at my house :)
Andi says
Thanks, Becca! I’m more than a little fond of enchilada sauce myself. I hope you enjoy this recipe as much as we did if you get a chance to try it! Thanks so much for your visit and comment :)
Rebecca {foodie with family} says
I’m trying not to be bitter about the snow that’s forecast for tomorrow. This soup just might be the key. :D
Andi says
Hi, Rebecca. First of all, you are too cute! I love all your profile pictures :) I can not even believe you are still getting snow! That is so unfair! I hope you get some warm weather soon that sticks around for a while, and I hope this soup warms you up until then. Thanks for stopping by!
Liz says
Nice soup. Thank you, Andi. Have a Good Weekend!
Andi says
Thank you, Liz! I hope you have a good weekend, too.
Kim @ Hungry Healthy Girl says
Yum! I bet this is super tasty with the use of cream of chicken soup! Love that there’s little hands on time…. I totally feel you on those busy days. ;)
Andi says
Thanks, Kim! I usually try to make recipes from scratch without cream soups, but sometimes it just fits perfectly like in this soup ;) I appreciate your visit and comment. Have a great weekend!