Chicken Enchilada Soup

We have a rainy day today and this soup is a great way to warm up.  It’s known as a dump soup because you can dump all of the ingredients right into the pot and 20 minutes later, you have a tasty soup!  If you don’t want to spend time over the stove, you can combine the ingredients in your slow cooker and heat on low for 4 hours or high for 2 hours!

Chicken Enchilada Soup

  • Servings: 10
  • Difficulty: easy
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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

½ teaspoon 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. Serves 10.

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