Chicken Enchilada Soup
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
45
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 cups
Water1.5 tbsps
Ground Cumin1.5 tbsps
Chili Powder1.5 tsps
Garlic Powder1 tbsp
Butter1
SaltDirections:
1
Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes
2
Remove chicken from pot and shred, reserving cooking liquid
3
Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid
4
Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering
5
Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes
6
Stir onion into soup and season with salt and black pepper