Some meals are made for nights when you want something warm and filling without spending too much time in the kitchen. This enchilada soup is one of them. It has the comforting flavors you would expect from a hearty chicken soup, with tomatoes, tender shredded chicken, and the mild heat and seasoning of enchiladas in every spoonful.
Scott Farms Enchilada Soup Mix makes the process especially simple because much of the seasoning is already taken care of. Add water and tomatoes, let everything simmer, then stir in the chicken, black beans, and corn. In about 20 minutes, you have a warm, flavorful soup that works just as well for an easy weeknight dinner as it does for a cold afternoon at home.
The toppings are where you can make each bowl your own. Add shredded cheese and sour cream for something richer, avocado and lime for a little freshness, or finish it with tortilla chips for some crunch.
Ingredients
- 1 package Scott Farms Enchilada Soup Mix
- 6 cups water
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 lb shredded cooked chicken (rotisserie chicken works well)
Instructions
- In a large pot, combine the Scott Farms Enchilada Soup Mix with 6 cups of water and stir well.
- Add the undrained diced tomatoes to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer.
- Stir in the shredded chicken, black beans, and frozen corn.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Once the soup is heated through and the flavors have come together, remove the pot from the heat.
- Ladle the soup into bowls and serve with your favorite toppings. Try shredded cheese, sour cream, cilantro, avocado, a squeeze of lime, or tortilla chips for a little extra crunch.
