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–+ servings
Basic ingredients for Cheesy Chicken Enchilada soup

Cheesy Chicken Enchilada Soup with Corn & Garbanzo Beans

a hearty soup with chicken, corn and beans
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Servings 6 servings

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
    ready to simmer the soup ingredients
  • Bring to a rolling boil, reduce heat
    soup at the boil stage
  • drain and rinse the garbanzo beans
    Garbanzo beans drained and rinsed
  • add the chicken, corn and the garbanzo beans and simmer for 15 minutes. Stir occasionally
    Ready to add the cheese to the soup
  • remove from heat and add cheese
    Cheesy Chicken Enchilada Soup after Adding the cheese
  • prepare an assortment of toppings
    long bread board with chili toppings displayed
  • serve in soup bowl with corn chips and avocado toppings and your choice of toppings
    Cheese Chicken Enchilada Soup

Notes

If desired, the soup can be made with just the sausage and the chicken can be eliminated.  
 
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