Gluten free

Quick chicken enchilada soup

Name: Quick chicken enchilada soup
Total time: 45 min
Yield: 4 servings
Ingredients: 425.24 g whole kernel corn; 425.24 g canned black beans; 411.07 g canned tomatoes; 170.1 g whole chicken; 283.5 g enchilada sauce; 304.76 g condensed cream of mushroom soup; 366 ml milk; 4 servings tortilla chips; 4 servings shredded cheese

A delicious and comforting Quick Chicken Enchilada Soup recipe that is gluten-free and perfect for autumn. This recipe is rich in vitamins and minerals, serving 4 and costing $2.34 per serving. It is a budget-friendly option for Mexican food lovers.

Ingredients

whole kernel corn

425.24 g

canned black beans

425.24 g

canned tomatoes

411.07 g

whole chicken

170.1 g

enchilada sauce

283.5 g

condensed cream of mushroom soup

304.76 g

milk

366 ml

tortilla chips

4 servings

shredded cheese

4 servings

Method

In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
Cook over medium heat while stirring for 15 minutes.
Serve over tortillas chips and topped with shredded cheese.

Nutrition:

673 kcal

Carbs

78 g

Fat

25 g

Protein

35 g

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