Chicken Enchilada Soup

This easy to prepare soup is a meal in a bowl. Throw all the ingredients in a pot and let the Sun Oven do all the work.

Sun Oven Chicken Enchilada Soup

(adapted for the Sun Oven from Gimme Some Oven)


1 pound boneless, skinless, chicken breasts

2 cups chicken broth

1 (10-ounce) can red enchilada sauce

2 (14-ounce) cans black beans, rinsed and drained

1 (14-ounce) can roasted diced tomatoes, with their juices

1 (15-ounce) can whole-kernel corn, drained

1 (4-ounce) can diced green chiles

2 cloves garlic, minced

1 onion, finely chopped

1 teaspoon ground cumin

salt to taste


Set Sun Oven out to preheat.

Place the chicken breasts in a large pot or Dutch oven. Add the remaining ingredients. Cover and cook in the Sun Oven until the chicken is fully cooked, 2 1/2 to 3 hours. Transfer the chicken breast to a cutting board and use two forks to shred. Return the shredded chicken to the pot. Serve with choice of toppings; chopped cilantro, diced avocado, shredded cheese, sour cream, tortilla strips, etc.

Makes 6 servings.

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