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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup 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!
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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