"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Peterson
Added: Tuesday, February 3, 2009


2 Tbsp. cornstarch
2 Tbsp. water
1 (32 oz) can chicken broth
2 c. chopped cooked chicken breast meat
1 (15 oz) can black beans, rinsed, drained
1 (14.5-oz) can diced tomatoes
1 (11 oz) can Mexican-style corn
1 (8 oz) bottle ORTEGA Taco Sauce - Mild
1 c. chopped red bell pepper
1 (4 oz) can ORTEGAŽ Diced Green Chiles
2 Tbsp. finely chopped fresh cilantro
1 garnish tortilla chips, (red & blue), and/or shredded cheddar cheese

Combine cornstarch and water in small bowl. Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chilies and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.




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