Chicken Enchilada Soup (Large Pot) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This soup is very easy to make and is so good that my family cannot get enough of it. Ingredients:
3 cups cooked chicken, diced (i prefer grilled) |
8 cups chicken broth |
3 (15 ounce) cans black beans, drained |
4 (19 ounce) cans enchilada sauce (3 mild, 1 hot) |
2 (14 1/2 ounce) cans diced tomatoes |
1 (10 ounce) can rotel |
2 (10 3/4 ounce) cans cream of chicken soup |
1 cup onion, diced |
1 (4 ounce) can green chilies, diced |
2 (10 ounce) packages frozen corn |
2 tablespoons oil |
2 teaspoons salt (i like lawry's season salt) |
1 tablespoon cumin |
1 tablespoon garlic, chopped |
1 cup velveeta cheese |
Directions:
1. Grill Chicken & Dice.
2. In large (nice and large) soup pot, sauté onion, garlic and green chilies in oil over medium-high. Heat until soft and light brown, about 10 minutes.
3. Add all other ingredients and mix until well blended except broth & cheese.
4. Add Chicken broth and mix well.
5. Let simmer over medium heat for 30-60 minutes so flavors can blend. (simmer longer for best flavor).
6. Add Cheese and simmer for 15 minutes, stirring frequently.
7. Serve or Freeze.
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