Easy Chicken Enchilada Soup
Cook time:
40 minutes
Prep time:
10 minutes
Cuisine:
Unknown
Author:
Gregory Chapman
Rating:
4.6 / 5.0
Ingredients:
- 2 pounds skinless, boneless chicken breast halves
- 2 (14 ounce) cans black beans, rinsed and drained
- 2 cups chicken stock
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14 ounce) can fire-roasted diced tomatoes, with juice
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin