Chicken Enchilada Soup
- Servings
- 8
- Prep time
- 1 hour
- Cook time
- 20 minutes
- Author rating
- 1/10
- Member rating
- 1.0/10 (1 vote)
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Ingredients
Units
Amount
| 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.
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Comments
If you prefer a less spicy soup, reduce Rotel to 1/2 can and taco seasoning to 1/2 package.
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