This soup comes together in minutes on the stove. It's hearty hearty like a chili and light like a chicken and veggie soup. The flavor of the enchilada filling comes through and is complimented by the sweet corn and creamy white beans.
1 Mostly Made Enchilada Filling
2 cups chicken stock
1 cup frozen corn
1 can cannelloni or great northern beans (15 oz)
1 cup crushed tomatoes
1 cup shredded cheddar or Monterey Jack cheese (to serve)
Tortilla chips (to serve)
1. Put 1 pouch Enchilada Filling, 2 cups chicken stock, 1 cup corn, 1 can cannelloni beans, and 1 cup crushed tomatoes in a 4 quart pot.
2. Simmer for 15 minutes over medium low heat until hot and bubbly.
3. Serve in bowls. Top with shredded cheese, tortilla chips, avocado, sour cream, salsa, or scallions.
Prep 2 minutes
Cook 15 minutes