Quick and Easy Enchilada Soup

This is a fast dinner recipe that my friend Rachel showed me, and that I make occasionally.  It tastes good as left overs and freezes really well too. I normally make one recipe, and then I stick half into the freezer right away. Also, you can keep almost the whole recipe in your pantry if need be. I know that some people are anti cans, so you can always substitute if need be.

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Here are all of the ingredients except the butter/olive oil and chopped onion. Also, whichever toppings you prefer also aren’t in this picture.

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First add your chopped onion with olive oil or butter, I used a red onion because that is what I had on hand.

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Then saute till they are soft.

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Next put in your drained canned chicken.

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I like to chop it with a wooden spoon so the pieces are more uniform in size.

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Add your can of undrained italian style tomatoes, I get mine at Aldi, but I think Walmart also sells them.

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Add your undrained can of Rotel next.

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Then your drained can of corn.

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You can then add the undrained can of green chilies.

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Mix everything up well and add some enchilada sauce. We prefer our soup spicier so we use medium or hot enchilada sauce,but you can use mild if you prefer.

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Pour in your whole carton of chicken broth.

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Then add your black beans which I drained and rinsed with water first.

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Add your portion of cream cheese. In this soup, you will see spots of cream cheese in it. I have tried adding the cream cheese with the onions and butter in the very beginning,but in the end the soup still looks the same.

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Add your cumin seasoning.

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Then the chili powder.

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Then the crushed red pepper flakes and if you want even more of a kick some cayenne. Once the cream cheese is mainly dissolved it is ready to serve.

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Gather your toppings.

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Grant prefers to eat this with chips, I just eat the soup with toppings without the chips, so whatever floats your boat.

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Add the soup.

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And your toppings and enjoy! I know this isn’t the most gourmet soup but it is easy, fast, and cheap to make.

Chicken Enchilada Soup
1/2 large onion, diced
1 tablespoon of butter or olive oil
1 large can chicken breast (12.5oz), drained
1 carton Swanson low Sodium chicken broth
1 can black beans, drained and rinsed
1 can corn, drained
1 can italian flavor diced tomatoes
1 can green chilies
1 can rotel (We prefer hot, but you can use mild or original)
1 3oz. cream cheese, softened
3/4 cup red enchilada sauce (we prefer medium or hot,but you can use mild if you prefer)
1 1/2 tsp. cumin
pinch crushed red pepper (optional)
pinch of cayenne pepper(optional)
1 tsp. chili powder

In large pot, saute onion into a tsp. of olive oil until crisp. Add next 8 ingredients and bring to a boil, reduce heat and simmer.  Add remaining ingredients to taste.

*Lots of times when I make it I just dump all of the ingredients in after I saute the onions and it turns out just as good.

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