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!Print
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