"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon oil
1 lb chicken breasts, boneless/skinless
1/2 cup diced onions
2 cloves garlic, minced
4 cups chicken broth
3 cups water
1 cup enchilada sauce
16 oz Velveeta cheese
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin

Directions:
Directions:
Over medium heat, brown chicken in oil 4-5 minutes per side. Remove chicken and set aside.

Add onions and garlic to pot and saute about 2 minutes. Add chicken broth. Add 2 cups of water, enchilada sauce, cheese and spices to pot and bring to boil.

Shred chicken into small bite size pieces and add to pot.

Reduce heat and simmer soup 30-40 minutes, stirring often.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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