Chicken Enchilada Soup

Kyra Brier

By
@kyra77

I take this to pot lucks. Never any to bring back home.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
15 or more
Prep:
30 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

1
chicken
1 can(s)
chicken broth, big can
1 small
onion yellow
2
celery ribs cut up1
1 clove
garlic
1
bay leaf
1/2 pinch
pepper, seson salt, tyme, salt
9oz
velveeta cheese, cut into small cubs
8oz
monzerella cheese, cut into small cubs
8oz
pepper jack cheese
1 can(s)
red enchilada sauce, sm. i use medium heat
1 bag(s)
powder tortilla soup mix
1 bag(s)
frozen white corn

Step-By-Step

1Simmer your Chicken till meat falls off the bone. You will simmer the chiken with broth, onion, celery, garlic, bay leaf and spices. (can use cooked chiken, but use 2 cans of broth then.)Make sure to use big soup pot and cover bird with water and broth.

2When meat is teander pull off the bones and put aside.

3Strain all of pot of soup broth, taking out all of whats in the pot but the broth.

4After stained put all the chicken meat back in the pot.

5Add bag of frozen corn.

6Add bag of powder soup, mix well and fast.

7Add red enchilada sause.

8Put soup on low heat just a simmer. Add all cubs of cheese.

9When all melted let cook on low for 45 min. Dont let burn. Works in a crock pot too.

10When ready to eat top with pepper jack cheese and corn cips if you like.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #spicey, #Cheesey