Seven Cans Enchilada Soup

  • Yield 4 - 6 servings


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



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