Name: Hearty Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Water - 4 cups; Skinless, boneless chicken breast halves - 4; Condensed cream of chicken soup - 1 (10.75 ounce) can; Whole kernel corn, drained - 1 (15 ounce) can; Ranch-style beans, undrained - 1 (15 ounce) can; Stewed tomatoes, undrained - 1 (14.5 ounce) can; Ground cumin - 1 ½ tablespoons; Chili powder - 1 ½ tablespoons; Garlic powder - 1 ½ teaspoons; Butter - 1 tablespoon; Onion, chopped - ½; Salt and ground black pepper to taste - ½

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Hearty Chicken Enchilada Soup

1. Water - 4 cups

2. Skinless, boneless chicken breast halves - 4

3. Condensed cream of chicken soup - 1 (10.75 ounce) can

4. Whole kernel corn, drained - 1 (15 ounce) can

5. Ranch-style beans, undrained - 1 (15 ounce) can

6. Stewed tomatoes, undrained - 1 (14.5 ounce) can

7. Ground cumin - 1 ½ tablespoons

8. Chili powder - 1 ½ tablespoons

9. Garlic powder - 1 ½ teaspoons

10. Butter - 1 tablespoon

11. Onion, chopped - ½

12. Salt and ground black pepper to taste - ½

How to cook deliciously - Hearty Chicken Enchilada Soup

1. Stage

Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.

2. Stage

Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.

3. Stage

Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.