Quick and Easy Chicken Enchilada Soup

This recipe came about from leftover enchilada filling that I didn't want to throw away.

📝 Ingredients

• 2 tablespoons olive oil
• 1 onion (small, 1/2" dice)
• 4 cups chicken (cooked, shredded (see notes))
• 1.25 ounces taco seasoning (full packet of taco seasoning)
• 20 ounces cream of chicken condensed soup (2 cans)
• 15 ounces enchilada sauce (red, mild)
• 7 ounces green chilis (diced, mild)
• 6 cups chicken broth (low sodium)

👨‍🍳 Instructions

1. 1Heat olive oil over medium-high heat in a large pot.
2. 2saute: Add diced onion and saute until translucent and fragrant (about 5 minutes).
3. 3stir: Pour in shredded chicken and taco seasoning. Stir.
4. 4add: Pour in condensed cream of chicken soup and enchilada sauce. Stir.
5. 5stir: Add green chilis and stir.
6. 6add: Pour in 6 cups of chicken broth and stir, adding more as needed.
7. 7simmer: Bring mixture to a boil, reduce heat, and simmer for 15-20 minutes.
8. 8add: Serve with desired toppings (see notes).