Southwestern Enchilada Chicken Soup
photo by out of here
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 boneless skinless chicken breasts
- 29.58 ml olive oil
- 2 (907.18 g) can chicken broth
- 946.36 ml water
- 453.59 g package frozen corn
- 411.06 g can stewed tomatoes, chopped up
- 1 medium onion, chopped
- 1 poblano pepper, chopped
- 2 (226.79 g) can green chilies
- 2.46 ml salt
- 28.34 g package dry enchilada mix
- 12 count package white corn tortillas
directions
- In a large skillet, saute the cut up chicken (I cut in thin strips).
- Saute in the hot oil until lightly browned.
- Transfer to a crock pot.
- Stir in remaining ingredients.
- Cover and cook on low 6-8 hours.
- Cut tortilla strips thin and fry in hot oil until browned.
- Top each bowl of soup with tortilla strips and shredded cheese.
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