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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from The Amdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jen Amdahl


1 c. chicken broth
1 can cream corn
1 can corn or mexi-corn
2 cans black beans, rinsed and drained
1 can green chilis
1 can red enchilada sauce
2-3 chicken breasts
1 sm. chopped onion
2 cloves garlic
1 tsp. cumin
fresh cilantro, chopped

Garnish with:
shredded cheddar cheese
sour cream
tortilla chips

Place all ingredients in a crockpot and cook on low for 8 hrs, or on high for 4-6 hours. Chicken will fall apart and be shredded.

You can also make this soup on the stove really quickly. Cook chicken breasts in a skillet with water, salt/pepper, garlic. Remove from pan and dice chicken. Saute onion and garlic in butter until tender. In a large pot, place all the canned items, chicken, seasonings (adding chopped cilantro toward the end), and onion mixture.

Garnish with sour cream, cheese, and tortilla chips.




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