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When Hubster and I moved to Minnesota for graduate school, we never expected what was about to happen. I got pregnant immediately, became too ill for my graduate assistantship and had to withdraw from school. We found ourselves living beneath the poverty line with a baby on the way. I quickly learned how to coupon and make cheap meals. When your grocery budget is $25 per week, meat becomes a luxury and you learn to incorporate a lot of beans into your diet. Beans are a great option for budget-friendly protein. This Chicken Enchilada Soup recipe was one of my go-to meals using affordable canned ingredients. Only after Hubster graduated and we moved back to Wisconsin for his professional position did we start adding chicken to this soup.
Stop by your local Pick ‘n Save grocery store and you will find all the ingredients you need for this 30-minute meal. Did you ever hear someone say that you should only shop the perimeter of a grocery store? Well, that’s not true at Pick ‘n Save. The health key™ system allows you to quickly find the ingredients that will fit your health goals. For us, that’s things like organic tomatoes and free range chicken broth. Don’t forget to grab a rotisserie chicken – that’s the secret to making this Chicken Enchilada Soup in just 30 minutes!
Note: if you want a stronger enchilada flavor, select the large can of enchilada sauce. If you want spicy soup, grab the one labeled, “Hot!”
Pour the diced tomatoes, enchilada sauce, chicken broth and frozen corn into your stock pot. Cut your rotisserie chicken into pieces and toss it in.
Rinse your kidney beans and black beans before adding them.
Cook over medium heat for 20 minutes. Serve topped with your choice of shredded cheddar cheese, sour cream, sliced avocado or tortilla chips. We like to pair it with a side salad to complete our meal!
Do you incorporate budget-friendly canned goods into your meals? I’d love to hear about your go-to recipe! Be sure to connect with Pick ‘n Save on Facebook and Twitter, and stop by their Pinterest page to view boards filled with beautiful recipe ideas.
- 1 rotisserie chicken
- 1 - 32 oz container chicken broth
- 1 - 15 oz can kidney beans, drained and rinsed
- 1 - 15 oz can black beans, drained and rinsed
- 1 - 28 oz can diced tomatoes
- 1 - 10 oz or 28 oz can enchilada sauce
- 1 lb frozen corn
- Add chicken broth, diced tomatoes, enchilada sauce and corn to a stock pot.
- Cut rotisserie chicken and add pieces.
- Rinse beans in a collander, then add.
- Cook over medium heat for 20 minutes.
- Serve alone or topped with shredded cheddar cheese, sour cream, sliced avocado or tortilla chips.