Chicken Enchilada Soup
This is a Tex-Mex Tummy warmer on those cold nights! Creamy, Spicy goodness in a bowl!
Ingredients:
2 Boneless skinless chicken breasts cooked and shredded
(could use a rotisserie chicken)
1 can of cream of mushroom soup
1 can of chicken broth plus one can of water
1/2 cup of velveeta cheese shredded or cubed
1 package of enchilada seasoning
1/2 onion diced
1/2 bell pepper diced
1 can of rotel tomatoes
1 clove of garlic
Salt and pepper to taste
Tortilla chips
Toppings: Sour cream, guacamole, olives, green onion, jalepenos
In a large pot saute the onion and bell pepper until soft, add in the garlic and saute until fragrant. Pour in the chicken stock and water bring to a boil and then reduce heat to a simmer. Next add in the soup and cheese stirring until melted. Add in the enchilada seasoning stirring well to prevent lumps. Finally add in the tomatoes and chicken. Cook until heated through. To serve, crush a handful of tortilla chips in the bottom of a bowl, pour the soup over top and add any toppings you wish!
Ingredients:
2 Boneless skinless chicken breasts cooked and shredded
(could use a rotisserie chicken)
1 can of cream of mushroom soup
1 can of chicken broth plus one can of water
1/2 cup of velveeta cheese shredded or cubed
1 package of enchilada seasoning
1/2 onion diced
1/2 bell pepper diced
1 can of rotel tomatoes
1 clove of garlic
Salt and pepper to taste
Tortilla chips
Toppings: Sour cream, guacamole, olives, green onion, jalepenos
In a large pot saute the onion and bell pepper until soft, add in the garlic and saute until fragrant. Pour in the chicken stock and water bring to a boil and then reduce heat to a simmer. Next add in the soup and cheese stirring until melted. Add in the enchilada seasoning stirring well to prevent lumps. Finally add in the tomatoes and chicken. Cook until heated through. To serve, crush a handful of tortilla chips in the bottom of a bowl, pour the soup over top and add any toppings you wish!