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Chicken Enchilada Soup - for 5 people - US version Recipe

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This recipe for Chicken Enchilada Soup - for 5 people - US version, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Cunningham
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 frozen chicken breasts
2 cans cream soup
1/2 tsp. garlic
1 tbsp. cumin
1 can Rotel tomatoes
1 small can green chili
1 1/2 c. grated Mexican mix cheese
1 or 2 chicken bullion cube

Directions:
Directions:
Cook chicken breasts in microwave. De-bone and add to soup, tomatoes, chillis and spices. Add chicken bullion cube and water to make correct consistency. Serve with Pico de Gallo and Lays baked corn chips.

Note: Cream of chicken, mushroom or celery soup may be used.

 

 

 

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