Do you already have an account? Log in below:

USER NAME:
PASSWORD:



Become a registered member and store your own recipes and grocery lists online!
Click to Register...

View

Suggest This Recipe

Featured Recipe Book

Chicken Enchilada Soup

Category: Tina > Soup
Servings: 8
Preparation Time: 1 hour
Cooking Time: 20 minutes
Author Rating: 1/10
User Rating: 1.0/10 (based on 1 vote)
You must be logged in to vote.

Ingredients:

Recipe Statistics

This recipe has been viewed 2282 times
1 user has copied this recipe to their recipe box view
Units: Metric | US | Original
Convert: Double | Half | Original
3 wholeChicken Breasts (boiled and deboned)
1 small canCorn
1 10 oz. canCream of Chicken soup
1 pintHeavy Whipping Cream
1 packageRanch Dressing mix
1 15 oz canRanch Style Beans
1 12 oz. canRotel Tomatoes
1 packageTaco Seasoning mix


Directions:

Step 1
Boil & debone chicken breasts. Strain and reserve about 3-4 cups of broth. Tear or cut chicken into bite size pieces.
Step 2
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.
Step 3
Stir in whipping cream and simmer for 5 minutes.
Step 4
Serve with broken tortilla chips in bowls. Top soup with shredded cheese or dollop of sour cream.
 

Comments:

Comment by Tina on August 19, 2007, 5:09 PM
If you prefer a less spicy soup, reduce Rotel to 1/2 can and taco seasoning to 1/2 package.


You must be logged in to post comments.