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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

CHICKEN ENCHILADA SOUP Recipe

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This recipe for CHICKEN ENCHILADA SOUP is from The Lipscomb Family Cookbook, 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 rotisserie chicken (deboned & pulled apart in pieces)
1 dry packet taco seasoning
1 dry packet ranch dressing
6 cups chicken broth & 6 cups water
1 can rinsed black beans
1 can drained corn
1 can rotel
*crunchy tortilla strips, shredded cheese & avocado chunks
Directions:
Directions:
Coat chicken with taco & ranch seasoning packets, then add broth, water, beans, corn & rotel.
Cook for 45 min. on med-low heat.
Top each bowl with tortilla strips, cheese & avocado
Number Of Servings:
Number Of Servings:
big pot

 

 

 

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