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