Craving the bold flavors of enchiladas in a comforting soup? This easy chicken enchilada soup comes together quickly with flavorful easy-to-find ingredients, making it perfect for busy weeknights. The flavors of onion, garlic, chili powder, cumin, corn and green chiles meld with Pacific Foods® Organic Condensed Tomato Soup and Pacific chicken broth to create a vibrant and satisfying soup. The condensed tomato soup acts as a fantastic shortcut, creating a smooth and flavorful base without a long simmering time. Simply sauté your aromatics, stir in the soup and broth, add your chicken and veggies, and you're minutes away from a warm and hearty bowl of chicken enchilada soup. Top the soup with crunchy tortilla strips, cheese, avocado and fresh cilantro for a burst of freshness.
Ingredients
- 1 tablespoon avocado oil
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cans (10.75 ounces each) Pacific Foods® Organic Condensed Tomato Soup
- 2 cups Pacific Foods® Organic Low Sodium Free Range Chicken Broth
- 1 cup frozen whole kernel corn
- 1 can (4 ounces) diced green chiles, undrained
- 2 cups shredded cooked chicken
- 1/2 cup yellow corn tortilla strips
- 1/2 cup shredded Cheddar cheese
- 1 avocado, pitted, peeled and sliced
- 1/4 cup chopped fresh cilantro
- 2 lime, cut into wedges (optional)
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Instructions
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Step 1
Heat oil in 4-quart saucepan over medium heat. Add the onion and cook for 5 minutes or until tender-crisp. Add the garlic, chili powder and cumin and cook and stir for 1 minute.
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Step 2
Increase the heat to medium-high. Stir in the soup, broth, corn and green chiles and heat to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
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Step 3
Stir in the chicken and cook until hot. Top with the tortilla strips, cheese, avocado and cilantro before serving and serve with the lime wedges, if desired.
