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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 help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jen Amdahl
Category:
Category:
Ingredients:  
Ingredients:  
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
salt/pepper
fresh cilantro, chopped

Garnish with:
shredded cheddar cheese
sour cream
tortilla chips
Directions:
Directions:
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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