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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Family Favorites 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!

Contributor:  
Contributor:  
John Bumgarner

Category:
Category:

Ingredients:  
Ingredients:  
1.5 - 2 lbs pulled chicken (one rotisserie chicken works well)
96 oz chicken broth - low sodium
1 block cream cheese (don't get low fat as it doesn't melt well), melted
1 large can of fire roasted diced tomatoes
1 yellow or white onion
1 red pepper
1 can black beans, drained and rinsed
1 can corn kernels, drained
1 (14oz) can enchilada sauce
1 package taco seasoning
3 Tbsp butter
Shredded mexican cheese
Tortilla chips
1 avocado

Directions:
Directions:
Melt butter in large stock pot.
Chop onion and red pepper and cook until tender.
Add chicken and chicken stock, black beans and corn.
Stir in enchilada sauce.
Add chicken broth and bring soup to a boil.
As soup is heating up, melt cream cheese in saucepan or microwave.
Once soup is in a rolling boil, slowly add in melted cream cheese. You don't want cream cheese to lump.
Add taco seasoning to taste.

Serve with chopped avocado and melted cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We all love this take on chicken tortilla soup. You can also make it without the enchilada sauce and cream cheese for a more soupy broth.

 

 

 

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