Easy Chicken Enchilada Soup

By Gregory Chapman

4.67 / 5

10min

40min

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2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn drained
1 (14 ounce) can fire-roasted diced tomatoes with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion diced
2 cloves garlic minced
1 teaspoon salt
1 teaspoon ground cumin