Seven Cans Enchilada Soup

  • Yield: 4 - 6 servings


10ounces can Ro-Tel tomatoes
10ounces can mild enchilada sauce
10 3/4ounces can cream of chicken soup
14.5ounces can chicken broth
15ounces can ranch-style beans
14.75ounces can cream-style corn
9ounces can chicken (washed & drained)
10small corn tortillas
8ounces Grated Cheddar cheese
8ounces Sour cream (optional)


  1. In a large pot, combine the seven cans of ingredients.  Bring to a boil; reduce heat and simmer about 20 or 25 minutes, stirring frequently.  Cut 3 or 4 of the tortillas into strips and add to soup.  Serve in soup bowls, topping each with grated cheese and a dollop of sour cream.