Chicken Enchilada Soup


Chicken Enchilada Soup

  • Preparation time
  • Preparation time

    10 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    8 People
  • Goody kitchen


2 tbsp oil
1 yellow onion diced
2 cloves garlic minced
Half cup of chopped green chili peppers
2 can of Goody red beans drained and rinsed
2 cans of Goody canned diced tomatoes
1 can Goody corn
1 teaspoon salt
1/2 tsp coarse ground black pepper
2 tsp cumin
1 tsp Chili powder  
¼ tsp cayenne pepper
½ tsp dried oregano
4 cups Chicken broth 
1 cans of Goody passata
2 chicken breasts boneless and skinless 
1 Old El paso cut into strips
¼ cup cilantro chopped


1.    Add the canola oil to a large Dutch oven on medium heat and add the onion and garlic, cooking for 2 minutes until you can smell the garlic. Add the green chilis, Goody red beans, Goody diced tomatoes, Goody corn, salt, pepper, cumin, chili powder, cayenne pepper, and oregano and mix well. Add the chicken broth, Goody passata and chicken breasts and bring to a boil before reducing to a simmer for 22 to 25 minutes. Remove the chicken, shred with two forks, then return to the pot with the shredded tortillas and cilantro, stirring well before serving.