Terry’s version of Chicken Enchilada Soup

1 onion diced
1-2 cloves garlic smashed
1-2 tablespoon oil
spices- use what you like, but I always include: chili powder, cumin, ground oregano, thyme, coriander, black pepper – no salt, canned ingredients have a lot of salt.
1-3 cups chicken broth – if canned -low sodium
1-2 cups cooked chicken, leftovers or from a rotisserie chicken
1 can cream soup- low sodium cream of chicken, or mushroom, but also a can of Cheddar Cheese or Fiesta Cheese soup works
1 can crushed tomatoes- low sodium if possible
1 can black beans- drained and rinsed (don’t forget to rinse or soup will be gray)
1 can Ranch Style beans- do not drain (make sure it’s either Ranch style or chili beans, not plain pinto beans

1 packet velvetta cheese sauce or 1 inch chunk or velvetta or ½ -1 cup of melting cheese, shredded
handful of cilantro leaves chopped
chopped chives or scallions if you have them.

optional vegetables you can add or leave out:
handful frozen corn
handful shredded carrots
1-5 chopped green onions
handful of riced cauliflower if trying to sneak in more vegetables
1 chopped tomato


Soften onion in oil. Add spices to oil to bloom for just a few seconds, add garlic. Add broth and crushed tomato. If using optional veggies, add carrots, white parts of green onion and/or cauliflower now.
Simmer about 10-15 minutes on low to meld the flavors until veggies are soft.
Add cooked chicken, cream soup, drained black beans, ranch beans with the juice. Simmer on low until just combined. If using, add frozen corn and tomato and green parts of green onions.
Simmer until all veggies are softened and cream soup has mixed in.
Off heat, add cheese sauce or shredded cheese and stir to combine until melted. Add cilantro and/or chives on top.


I serve this with crumbled tortilla chips on top.