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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Zion Baptist Church WMU Recipe Book , 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!

Cande Wright


1-10 oz can of chicken broth
1-10 oz can of beef broth
1 can cream of chicken soup
1 can diced green chilies
1 1/2 cup water
1 tsp cumin powder
1 ts chili powder
1/2 ts garlic powder
1/2 ts black pepper
1 1/2 lb chicken breast cooked shredded
1 chopped onion
8-10 flour tortillas torn into strips
3 cups Colby jack shredded cheese

Combine all ingredients and cook on low heat for 1 hour. 20 minutes before serving, add tortillas and cheese gradually. Stir continuously to keep from sticking.




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