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Easy Chicken Enchilada Soup
by Gregory Chapman in Chicken Soup
- Rating
- ★ 4.7
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
Ingredients
11 ingredients
- 2 pounds skinless, boneless chicken breast halves
- 2 (14 ounce) cans black beans, rinsed and drained
- 2 cups chicken stock
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14 ounce) can fire-roasted diced tomatoes, with juice
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin