"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Soup Enchilada Recipe

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This recipe for Soup Enchilada, 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.

Matt Swidergal Family
Added: Saturday, August 8, 2009


2 tbs olive oil,
1 medium onion chopped,

1 tbs minced garlic,
1 1/2 c cooked chicken,
2 tbs chili powder,
Dash ground red pepper,
1/2 c rice,
1 can rotel,
1 can pinto beans,
1 can white beans,
1 can enchilada sauce,
14 oz chicken broth,
1/2 c fresh cilantro,
1 tsp lime juice.

Put oil in large pot, add garlic and onion, cook until onions are soft. Add chicken and dry spices, then add all other ingredients except cilantro and lime juice. turn heat to medium bring to a boil, add cilantro and lime juice, turn heat down and cook 20 minutes.

This is great with tortilla chips or corn bread. Can be topped with a scoop of sour cream. It freezes well. Substitute black beans for other beans if desired.




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