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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Enchilada Soup Recipe

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This recipe for Enchilada Soup is from Good Eats From Grizzly Kitchens, 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:  
1-1½ lbs. chicken
2 large cans green chili enchilada sauce (Macayo's)
1 regular can of chicken broth
8 oz. cream cheese
1 small can mexican style corn
1 small can black olives, chopped
1 c. instant rice
2 c. half and half
Directions:
Directions:
Cook and shred chicken and set aside (or get a rotisserie chicken and pull it apart). Heat chicken broth in large pan and soften cream cheese and stir until smooth. Add remaining ingredients, including chicken. Simmer until rice tender. Serve with tortilla chips.
Personal Notes:
Personal Notes:
I cook it in the crockpot all day on low. First add chicken broth and cream cheese, then add all other items.

 

 

 

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