Quick Chicken Enchilada Soup

Gluten Free
Health score
18%
Quick Chicken Enchilada Soup
45 min.
4
674kcal
91.3%sweetness
100%saltiness
67.45%sourness
30.03%bitterness
70.57%savoriness
87.31%fattiness
0%spiciness

Suggestions

This Quick Chicken Enchilada Soup is the perfect weeknight meal when you're short on time but don't want to sacrifice flavor. In just 45 minutes, you'll have a delicious, hearty soup that's sure to satisfy your Mexican food cravings.

It's a twist on the classic chicken enchiladas, with all the same great flavors but in soup form. Canned goods are the hero of this recipe, making it super convenient and budget-friendly. Corn, black beans, diced tomatoes, and chunk chicken come together with enchilada sauce, cream of mushroom soup, and milk to create a rich and flavorful base. Simply combine everything in a large saucepan and let it simmer away while you prepare your toppings.

Speaking of toppings, this soup is served over a bed of crunchy tortilla chips and topped with shredded cheese. The contrast of textures and temperatures is simply irresistible. You can also add some fresh cilantro, a dollop of sour cream, or a squeeze of lime juice for an extra punch of flavor.

This soup is not only quick and easy but also packed with nutrients. It's a well-balanced meal with a good source of protein, carbohydrates, and healthy fats. So, you can feel good about serving it to your family or enjoying it as a comforting treat for yourself.

Whether you're a busy parent, a student, or just someone who loves a good, quick meal, this Quick Chicken Enchilada Soup is sure to become a staple in your recipe repertoire. It's a fun and flavorful way to switch up your dinner routine without spending hours in the kitchen. So, what are you waiting for? It's time to grab those cans from your pantry and get cooking!

Ingredients

  • 15 oz corn drained canned
  • 15 oz black beans drained and rinsed canned
  • 14.5 ounce canned tomatoes diced sweet with onion in it) canned
  • 12.5 oz chicken chunk drained canned
  • 10 oz enchilada sauce canned
  • 10 oz enchilada sauce canned
  • 10.8 oz cream of mushroom soup canned
  • 1.5 cups milk (I used skim)
  • servings tortilla chips 
  • servings cheese shredded

Equipment

  • sauce pan

Directions

  1. In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
  2. Cook over medium heat while stirring for 15 minutes.
  3. Serve over tortillas chips and topped with shredded cheese.

Nutrition Facts

Calories674kcal
Protein20.7%
Fat33.34%
Carbs45.96%

Properties

Glycemic Index
25.75
Glycemic Load
3.89
Inflammation Score
-8
Nutrition Score
27.538260869565%

Taste

Sweetness:
91.3%
Saltiness:
100%
Sourness:
67.45%
Bitterness:
30.03%
Savoriness:
70.57%
Fattiness:
87.31%
Spiciness:
0%

Nutrients percent of daily need

Calories:673.96kcal
33.7%
Fat:25.33g
38.97%
Saturated Fat:9.27g
57.95%
Carbohydrates:78.58g
26.19%
Net Carbohydrates:65.22g
23.71%
Sugar:18.88g
20.98%
Cholesterol:68.8mg
22.93%
Sodium:2818.24mg
122.53%
Protein:35.39g
70.78%
Fiber:13.36g
53.45%
Phosphorus:530.43mg
53.04%
Manganese:0.74mg
37.2%
Calcium:365.63mg
36.56%
Vitamin B3:6.68mg
33.41%
Iron:5.91mg
32.81%
Potassium:1137.72mg
32.51%
Copper:0.63mg
31.45%
Vitamin A:1568.54IU
31.37%
Magnesium:123.39mg
30.85%
Folate:122.24µg
30.56%
Vitamin B2:0.52mg
30.52%
Zinc:4.12mg
27.49%
Vitamin B1:0.38mg
25.43%
Vitamin B6:0.51mg
25.41%
Vitamin B12:1.39µg
23.1%
Selenium:15.85µg
22.65%
Vitamin C:17.65mg
21.39%
Vitamin B5:1.73mg
17.26%
Vitamin E:2.5mg
16.66%
Vitamin K:12.86µg
12.24%
Vitamin D:1.2µg
8.02%
Source:Foodista