Chicken Enchilada Dump Soup

Today I am on Day 3 of eating my Chicken Enchilada Dump Soup. When I have a lot going on, I don't like to stop to cook. And I am perfectly fine eating the same food day after day. So I make a big batch of soup, and it covers my lunches (and dinners if needed!) for days!

A few years ago, we had nothing to eat in our house. It was one of those raid the pantry or go to the store kinds of nights. So I started looking through the pantry at what we had, and put together a dump soup, where I just started dumping cans of food into a pot. I was a little skeptical, but I LOVED what I ended up with! Now this is a no-time staple of our household!

1 large can green enchilada sauce
2 cans diced tomatoes
1 can black beans, rinsed
1 can corn, rinsed
1-2 cans chicken
1 carton of chicken stock (really, this just depends on how much you want, but I use 32 oz)
1 onion, chopped
rice (optional)

Saute the onion (I actually skipped this step this last time to save time and to save the fat from the oil that I normally saute the onion in, and it didn't make much of a difference) until transparent.

Dump everything else in, except rice if using.

Bring to a boil.

Add rice if using (when I had gestational diabetes, I added a TINY bit of rice, since I had to watch the carbs... now that I am pregnant and on a low fat diet, then I add LOTS of rice to really bulk up the soup and give me some extra calories).

Turn to low and simmer for a while (without rice, 20 minutes... with rice, 40 minutes so that the rice gets good and soggy).

You can garnish with sour cream and cheese (both of which I could do last pregnancy, neither of which I can do this pregnancy, unless I go out and buy low fat sour cream, but the point of this soup is that you are just using what's in your cupboard anyway).

If I'm feeling REALLY fancy and I'm NOT terribly low on time, then this is also a nice addition:


Cut a few tortillas into eight wedges each. Lay out on a greased cookie sheet. Sprinkle with olive oil and balsamic vinegar. Bake at 375 until crispy (flip and rotate them while baking), about 15 minutes, maybe. (Also an addition that I can't enjoy right now because it adds fat.)


AzĂșcar said...

I call this "taco soup" and it's great! So easy! Sometimes I add rotisserie chicken, or brown some chicken thighs. I use two cans of different beans--i.e. pinto and black bean. I'll use Rotel, add a small tin of green chiles, add whatever fresh veggies I have, too. Cumin and chili powder are nice. Or not. Whatevs. The kids like theirs with cheese, but I like mine without. Pass the Cholula!

--r said...

you've found my weakness—food that doesn't require a special grocery list, makes good leftovers, and is soup (i'm a confessed soup lover). i'm vegetarian, so i have no idea what cans of chicken are, but i'm so copying this down when i get home (my boys are about as non-vegetarian as you can get).

Angie said...

Made this tonight. I added 1/2 C. cornmeal instead of rice. Thickens it up and makes it extra tasty!