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Chicken Enchilada Soup With Beans

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner
Chicken Enchilada Soup With Beans
Ingredients
  • 4 cups water
  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can ranch-style beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • salt and ground black pepper to taste
Instructions
1
Boil water in a large cooking vessel, such as a Dutch oven or pot, until it reaches a rolling boil; cook boneless chicken breasts in boiling water over an elevated heat setting, medium-high, until the internal meat is no longer pink, approximately 20 minutes.
2
T
3
Extract the cooked chicken from the pot and shred it into smaller pieces, retaining the cooking liquid that was previously used.
4
Combine the canned soup specifically designed for chicken, corn kernels, and diced tomatoes into the reserved cooking liquid.
5
T
6
Add the shredded chicken to the soup mixture, and season it with ground cumin, chili powder, and garlic powder. Continue to simmer the mixture.
7
T
8
Melt a small amount of butter in a separate cooking vessel, such as a skillet, over a medium heat setting; cook and stir the sliced onion until it reaches a light brown color, approximately 15 minutes.
9
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10
Integrate the cooked onion into the soup mixture and season it with salt and black pepper.