Chicken Enchilada Soup
Servings: 8
Ingredients:
|
| 3 whole | Chicken Breasts (boiled and deboned) |
| 1 small can | Corn |
| 1 10 oz. can | Cream of Chicken soup |
| 1 pint | Heavy Whipping Cream |
| 1 package | Ranch Dressing mix |
| 1 15 oz can | Ranch Style Beans |
| 1 12 oz. can | Rotel Tomatoes |
| 1 package | Taco Seasoning mix |
Directions:
Boil & debone chicken breasts. Strain and reserve about 3-4 cups of broth. Tear or cut chicken into bite size pieces.
Add chicken to broth in large sauce pan or soup pot. Add all ingredients EXCEPT the whipping cream. Simmer about 15 minutes to blend flavors.
Stir in whipping cream and simmer for 5 minutes.
Serve with broken tortilla chips in bowls. Top soup with shredded cheese or dollop of sour cream.
Recipe provided via www.MeanMeals.com