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Chicken Enchilada Soup II Recipe

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This recipe for Chicken Enchilada Soup II, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, December 23, 2007


1 lb boneless skinless chicken breasts
1 tablespoon oil
1/2 cup diced onion
1 clove garlic; minced
1 quart chicken broth
3 cups water
1 cup enchilada sauce
2 cups shredded cheddar cheese
1 teaspoon salt
1 teasoon chili powder
1/2 teaspoon cumin

In large pot, cook chicken in oil until well browned; set aside.

Cook onion and garlic in remaining oil; pour in chicken broth. Add 3 cups of water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil.

Shred cooked chicken and add to pot.

Reduce heat and simmer 30-40 minutes until thickened.




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