I call this recipe “Emergency Chicken Enchilada Soup” because it can be ready so quickly! It can be made entirely from cans, so you can keep the ingredients on hand in the pantry for weeks or even months and pull them out in an “I-need-a-hot-meal-now” Emergency! It is literally just an open, dump, and heat recipe. I use canned chicken in an emergency situation because it’s just awesome to have it already cooked… (With the other punch-packing flavors in the soup, I don’t even notice the canned chicken-ness.)
Of course, freshly cooked chicken breasts are even better if you have the time. You can throw chicken breasts in the slow cooker in the morning, and when they are done dice them up. (I don’t have time for any “dice it up before you cook it” foolishness. It’s way easier to cut up after.) Then return it to the slow cooker, add the other ingredients, and heat.
Emergency Chicken Enchilada Soup
- 4 12 oz. Cans Chicken Breast Chunks (Or 3 lbs cooked, diced chicken breasts)
- 4 15 oz. Cans Pinto Beans
- 2 15 oz. Cans Black Beans (drained and rinsed)
- 1 7 oz. Can Green Chiles
- 1 28 oz. Can Red Enchilada Sauce
- 1 15 oz. Can Petite Diced Tomatoes
- Open cans of chicken and seperate large chunks with a fork. (If using fresh chicken breasts, cook and dice.)
- Drain and rinse black beans.
- Add all ingredients to slow cooker or a pot on the stove.
- Cook until heated through.
- Serve with tortilla chips, shredded cheese, and sour cream, if desired.
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