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Chicken Enchilada Soup Recipe

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Chicken Enchilada Soup image
5 Generations in 2009 - Jesse & Jake Brock, Virginia Rogers Hollenshead, Georgia Hollenshead Brock, Edwin Hollenshead

 

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

Contributor:  
Contributor:  
Georgia Hollenshead Brock
Added: Sunday, April 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cans Cream of Chicken soup
2 cans Ro-Tel tomatoes
1 lb. Velveeta cheese
3-4 chicken breast, cooked & shredded
salt & pepper to taste
6 to 8 shakes chili powder
1 pt. Half & Half
2 c. milk

Directions:
Directions:
Cook & shred chicken. Combine all ingredients in large Crockpot. Heat on low 4 hr. Stir occasionally. Serve with tortilla chips. This can also be made on stove top. You will need to stir often or it will stick.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Georgia is the wife of Brett Brock, the daughter of Edwin & Linda (Hammontree) Hollenshead, & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. This is an all time favorite. Great to take to get-togethers or if you need something on hand for people coming in and out. If you want more heat just kick up the chili powder amount or use hot Ro-Tel.

 

 

 

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