Photo by: Layne Diehl
Chicken Enchilada Soup
Food Ingredients:
4 boneless chicken breasts 2 tablespoons olive oil 1 large can enchilada sauce 1 small can original Rotel tomatoes with chiles 1 jar of your favorite salsa 1 can black beans 1 can white beans 1 bag frozen corn 1 teaspoon garlic 1 teaspoon cilantro 1 package taco seasoning mix 1 package ranch dressing mix 2 cups shredded cheese 1 cup sour cream 1 bag Tortilla Chips water
Recipe preparation:
1 Fry chicken in olive oil over medium heat, turning occasionally until browned and cooked through. 2 Shred chicken breasts, removing any unwanted pieces. 3 Return chicken to oil and drippings and cook another 10 minutes on medium low, tossing occasionally. 4 Add chicken to large stock pot. 5 Add enchilada sauce, Rotel, and salsa. 6 Drain and rinse beans. 7 Add beans and corn to soup mixture. 8 Add 3 to 4 cups of water as needed to get to desired soup consistency. 9 Bring soup to a boil, then turn heat to low. 10 Add garlic, cilantro, taco seasoning, and ranch dressing mix. 11 Continue to simmer for 15 minutes, stirring occasionally. 12 Serve topped with shredded cheese, sour cream, and tortilla chips.
Recipe source: Foodista recipe
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