I take this to pot lucks. Never any to bring back home.
serves15 or more
prep time30 Min
cook time2 Hr
chicken broth, big can
celery ribs cut up1
pepper, seson salt, tyme, salt
velveeta cheese, cut into small cubs
monzerella cheese, cut into small cubs
pepper jack cheese
red enchilada sauce, sm. i use medium heat
powder tortilla soup mix
frozen white corn
How To Make
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.
When meat is teander pull off the bones and put aside.
Strain all of pot of soup broth, taking out all of whats in the pot but the broth.
After stained put all the chicken meat back in the pot.
Add bag of frozen corn.
Add bag of powder soup, mix well and fast.
Add red enchilada sause.
Put soup on low heat just a simmer. Add all cubs of cheese.
When all melted let cook on low for 45 min. Dont let burn. Works in a crock pot too.
When ready to eat top with pepper jack cheese and corn cips if you like.
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