Ingredients for Andrew's Chicken Enchilada Soup
- 4 cups chicken broth
- 2 cups V8 vegetable juice
- 1 (15-ounce) can creamed corn
- 2 (15-ounce) cans undrained beans
- 1 (24-ounce) jar pasta sauce
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 2 cups cooked chicken, chopped
- 1 medium onion, chopped
- Chili Powder
- Ground Cumin
- Cayenne
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
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How to Make Andrew's Chicken Enchilada Soup
- Sauté 1 medium onion, chopped, in 2 tablespoons of butter until softened (about 5 minutes).
- Chop 2 cups cooked chicken (leftover rotisserie chicken works great!) into small pieces.
- In an 8-quart stockpot, combine the following:
- 4 cups chicken broth
- 2 cups V8 juice (spicy or regular, or substitute with tomato juice)
- 1 (15-ounce) can creamed corn
- 2 (15-ounce) cans undrained beans (any kind – pinto, black, white, etc.; use beans with jalapeños for extra spice)
- 1 (24-ounce) jar pasta sauce (puttanesca sauce with olives recommended)
- 1 (28-ounce) can crushed fire-roasted tomatoes (or any canned tomatoes)
- 2 teaspoons salt
- 1 teaspoon black pepper (add more to taste)
- Sautéed onion
- Chopped chicken
- Stir to combine all ingredients thoroughly.
- For stovetop cooking: Simmer on low heat for 30-60 minutes, or longer (up to 2-4 hours) for deeper flavor.
- For slow cooker: Combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasonings as needed. Serve hot. Optional: Garnish with shredded cheese (if no allergies).
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
72g
Fat
10g
Carbs
25g
