Flavorful Chicken Enchilada Soup
Ready In: 1 hr
Serves: 5
Yields: 11 cups
Ingredients
- 1⁄4 onion, chopped
- 2 garlic cloves, crushed and chopped
- 3⁄4 bell pepper, chopped (green, yellow, and or red)
- 1 tablespoon oil
- 2 chicken breasts, cooked and cubed
- 10 3⁄4 ounces condensed cream of chicken soup
- 15 ounces tomato sauce
- 2 cups water
- 2 teaspoons chicken bouillon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1 cup frozen corn
- 8 ounces tortilla chips
- 1 cup cheese, shredded (Mexican blend = Mild Cheddar, Monterey Jack, Queso Quesadilla, and Asadero)
Directions
- In large pot; onion, garlic, and bell peppers in oil.
- Add chicken, soup, tomato sauce, water, spices, and corn.
- Bring to a boil.
- Cover and simmer 45 minutes, stirring occasionally.
- Crush tortilla chips into each bowl.
- Ladle soup over the top.
- Sprinkle with cheese.
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