Chicken Enchilada Soup

Kyra Brier

By
@kyra77

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


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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

Directions Step-By-Step

1
Simmer 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.
2
When meat is teander pull off the bones and put aside.
3
Strain all of pot of soup broth, taking out all of whats in the pot but the broth.
4
After stained put all the chicken meat back in the pot.
5
Add bag of frozen corn.
6
Add bag of powder soup, mix well and fast.
7
Add red enchilada sause.
8
Put soup on low heat just a simmer. Add all cubs of cheese.
9
When all melted let cook on low for 45 min. Dont let burn. Works in a crock pot too.
10
When 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