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Chicken Enchilada Soup

This is one of my family's favorite soups. It's really quick and easy to make and the flavor is excellant.

Chicken Enchilada Soup

Yield: 6 Servings

Ingredients:

2 cups cooked chopped/shredded chicken

2 cups corn kernels

10 ounce can Old El Paso Mild enchilada sauce

10 ounce can Diced tomatoes with peppers, mild

4.5 ounce can Old El Paso chopped green chiles

24 ounce can Old El Paso Mild Green Enchilada Sauce

1 tablespoon ground cumin

Instructions:

Place chicken, corn, enchilada sauce, green chiles and cumin into a large saucepan over medium heat. Cook and stir until heated through, about 10 minutes.

Serve hot with fresh cilantro leaves and tortilla chips if desired.

Catherine's
Cooking Tips

#1 

Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. 

#2

For best results when you're baking, leave butter and eggs at room temperature overnight.

 

#3

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

 

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