A creamy Chicken Enchilada Soup ready in less than an hour! A mix from Mad Dash mixes, corn and garbanzo beans make it extra delicious!
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WEEK 66
WHAT ARE WE MIXIN’ UP THIS WEEK?
This week, I am preparing the Cheesy Chicken Enchilada Soup. I have gathered the basic ingredients that I will need. Since I have some corn in the freezer and some garbanzo beans in the pantry, I am going to add them as well.
Let’s Get to Mixin’!
To make the soup, you will need the Cheesy Chicken Enchilada Soup mix from Mad Dash Mixes, water, milk, tomato sauce, canned chicken and cheese. Extra vegetables such as corn or beans can be added. I am going to add corn and garbanzo beans.
The recipe calls for whole milk. I am using 2 % milk. I don’t think it will affect the thickness or the creaminess of the soup.
The original recipe also uses a Mexican Blend shredded cheese. Since I didn’t have that on hand, I used a Mozzarella shredded cheese. The choice of cheese will affect the taste of the finished soup. By using a mild cheese such as mozzarella cheese, the soup will be milder in flavor than the soup would be if I used the Mexican Blend. The choice of cheese may also affect the color of the soup. I imagine the Mexican Blend would make the soup look richer in color.
The Steps
After combining the soup mix with the water, milk, and tomato sauce, bring the soup to a boil. Stir occasionally. After the soup boils, reduce the heat to low, add the chicken, corn and garbanzo beans. Simmer for 15 minutes. Please remember to stir the soup occasionally while it is simmering. The soup can scorch if the heat is too high so use a low heat setting.
After the soup has simmered for 15 minutes, you are ready to add 1 cup of shredded cheese of your choice.
Stir the soup until the soup is well blended.
A tip: If you are making the soup to be served at a later time, perhaps at a tailgate or a soup buffet, the soup should be transferred into a thermos or something to keep it warm before adding the cheese. The cheese will be added to the individual serving bowls at your event. This helps keep the cheese from becoming tough from prolonged exposure to heat.
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Ready to Serve
Tortilla chips or corn chips add a crunchy topping to the soup. Slices of avocado add some color to the soup. A dollop of sour cream or even Guacamole could be added to the soup. It is fun to experiment with the different toppings!
My recipe for the Guacamole dip can be found here: Guacamole With Tortilla Chips
Cheesy Chicken Enchilada Soup with Corn & Garbanzo Beans
Equipment
- dutch oven or large saucepan
- measuring cups
- wooden spoon
Ingredients
- 1 packet Cheesy Chicken Enchilada Soup Mix Packet by Mad Dash Mixes
- 1 cup water
- 4 cups whole Milk can use 2 % milk
- 1 can tomato sauce 15 ounce can
- 1 cup cooked, diced chicken canned chicken can be substituted
- 1 cup Mexican blend shredded cheese any shredded cheese of your choice can be used
- 1 can Garbanzo beans, rinsed & drained can use pinto beans with Jalapenos if you want more "heat". Can also use black beans
- 4 cups frozen corn, thawed
- assorted toppings corn chips, tortilla chips, avocado slices, guacamole, sour cream are some suggestions
Instructions
- Add the Soup Mix packet to 1 cup of water in a large saucepan or dutch oven
- then add the tomato sauce and milk to the sauce pan or dutch oven
- Bring to a rolling boil, reduce heat
- drain and rinse the garbanzo beans
- add the chicken, corn and the garbanzo beans and simmer for 15 minutes. Stir occasionally
- remove from heat and add cheese
- prepare an assortment of toppings
- serve in soup bowl with corn chips and avocado toppings and your choice of toppings
Notes
COOKING WITH KIM
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
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