Chicken Enchilada Soup

I have several favorite soup recipes, but today I’m going to share with you one of my favorite “soup in a hurry” options, or what I also refer to as “dump soups.” Dump soups are great because they take very little prep time, and you can find most of the ingredients already in your cupboard or freezer. They also are good for helping you prepare dinner on a budget because you don’t have any extra or leftover ingredients to worry about using before they go bad.

• I find it easier if I have rotisserie chicken pre-pulled or portioned into resealable plastic freezer bags. This way, when you’re ready to make your meals, your prep time is drastically reduced.

• Spend less time over the stove by cooking your soups in a crockpot on low for 4 hours. Just dump, stir and press start.

• Let kids do the cooking for you. Since these recipes are dump and go, let younger cooks combine all of the ingredients together for you.

Chicken Enchilada Soup

  • Servings: 10
  • Difficulty: easy
  • Print

1 28-ounce can of red enchilada sauce

1 28-ounce can crushed fire roasted tomatoes (can use plain instead)

1 jar picante sauce

1 quart chicken stock

2 cans black beans in seasoning, not drained

3 cups frozen corn

4 cups shredded rotisserie chicken

1 packet taco seasoning

1/2 tsp. crushed red pepper flakes

For garnish only: Cilantro, sour cream, avocado, shredded cheese, tortilla chips


Combine all ingredients in a large soup pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and let simmer for 20-30 minutes. Serve and garnish as desired.

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