This recipe for Chicken Enchilada Soup, by Linda Rasmussen, is from Frey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 C poultry chicken 1 15 oz diced tomatoes 1 C 10 red enchilada sauce 1 med. chopped onion 1 can chilies 1 cloves of diced garlic 2 C water 1 can broth 1 t cumin 1 t chili powder 1 t salt 1/4 t pepper 1 can corn fresh cilantro
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