Recipe: “7 Can” Chicken Enchilada Soup

This pandemic pantry “recipe” is so easy and tasty that Chef Jill shared it on WBTV’s QC @3 and again via Zoom with WCNC’s Charlotte Today show with Colleen Odegaard this first week of April 2020. As we all do our best to navigate the COVID-19 pandemic and subsequent stay at home orders, Chef Jill hopes to keep these pantry recipes coming!

RECIPE FROM CHEF JILL

“7 Can” Chicken Enchilada Soup

Ingredients:

• 1 can reduced sodium black beans

• 1 can pinto beans

• 1 can petite diced tomatoes or Rotel 

• 1 can sweet corn ( I like fiesta style) , drained

• 1 can (5 or 19/12 oz)white chicken breast, drained

• 1 can green or red enchilada sauce

• 1 can chicken broth

• 1 packet taco seasoning

Directions:

Add all items above to a soup or stock pot. 

Give them a good stir and simmer on medium heat for 20-30 minutes.

Serve with tortilla strips, sliced or diced avocado, cilantro, cheese or sour cream.