By Logan's Mommy on October 29, 2012
"Chicken - Enchilada soup - From BH&G magazine. Putting here for safe keeping"
Serving Size: 1 (421 g)
Servings Per Recipe: 8
"This is a wonderful soup. To save time I use a purchased rotisserie chicken. After removing the skn and bones, I simmer them to make the broth for the soup. I usually refrigerate the broth and then skim off the extra fat. The only changes I made was using about 3/4ths of the chicken meat, 1 1/2 cups of frozen white corn and adding 1 Tbsp. of sugar along with the spices. I didn't make it in my crockpot, but simmered it on the stovetop for several hours on low heat."