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

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.