"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mexican Enchilada Soup Recipe

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This recipe for Mexican Enchilada Soup, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1 medium onion
1 tbsp minced garlic
8 oz chopped, cooked chicken (about 1 1/2 cups)
2 tbsp chili powder
Dash ground red pepper
1/2 cup rice
1 can tomatoes & green chilies ( 10 oz ) Rotel
1 can pinto beans
1 can white beans
1 can green enchilada sauce
1 can chicken broth ( 14 oz )
1/2 cup fresh cilantro
1 tsp lime juice

Directions:
Directions:
Put oil in Dutch oven, add garlic and onion and stir until onion is soft. Add chicken and dry spices. Then add all other ingredients except cilantro and lime juice. Let come to a boil, add cliandro and lime juice, turn heat to medium and cook 20 minutes.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is great served on tortilla chips or with corn bread, topped with a scoop of sour cream. It freezes well. You also subtitute black beans for pinto and or white beans.

 

 

 

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