Keeping a few ingredients on hand that require no thawing, chopping, blending, peeling or shredding, make putting dinner together a snap! This recipe takes about 20 minutes and NO prep! Sure you'll have a lot of empty cans to toss, but hey, you only 1 pot to wash! I call that a success! Seriously, if you have to talk yourself into cooking dinner, you definitely don't want to wash a sink full of dishes. Keep these ingredients together in your pantry along with a copy of this recipe so you won't be wondering why in the world you bought a can of navy beans 2 months from now.
Now on to this yummy, cheesy chicken enchilada soup recipe. It's a combination of recipes from two different ladies with a few spices thrown in for good measure. My husband requested this recipe on my behalf so I knew I had to make it. He never asks me to get recipes, but this soup really got his attention and I'll admit it got mine too. ;)
It's hard too mess this recipe up. You can change it based on what you have on hand to come up with delicious new variations. If you're serving it to company, make it ahead and put in a crockpot to stay warm so you spend time with your guests instead of in the kitchen.
Serve with tortilla chips, cilantro, sour cream, cornbread or my chicken empanadas (recipe coming soon!)
3 cans chicken broth
3 cans cream of chicken soup
2 cans chicken breast or 3 cups roasted chicken, shredded
2 cans shoepeg corn
1 can navy beans
1 can mild rotel
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 lb Velveeta, cubed
- Bring all ingredients EXCEPT Velveeta to a boil in a large pot.
- Add cheese and stir until melted and combined. Do NOT boil once cheese is added.