Saturday, March 1, 2014

Jan's Chicken Enchilada Soup

Prep: 1 hour
Serves: 6

2 Tbsp butter
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
15 oz can black beans, rinsed
15 oz can Mexican-style diced tomatoes
10 oz pkg frozen whole corn
10 oz can enchilada sauce (red, not green)
10 oz can cream of chicken soup
15 oz can chicken broth
1 pkg dry Ranch dressing mix
1 1/2 cups milk
2 chicken breasts, cooked and shredded*

1. Saute onions and bell pepper in butter.
2. Add all ingredients except chicken to large pot. Bring to boil, then reduce heat to low and simmer, covered, for 30 minutes.
3. Add chicken and continue simmering for 15 minutes.
4. Serve with crushed tortilla chips, sour cream, shredded cheese, and avocado.

-sub for cooked chicken breasts: rotisserie chicken, shredded, or 3 cans chicken
-sub for frozen corn: canned corn, drained
-sub for Mexican-style diced tomatoes: regular can diced tomatoes plus 2 Tbsp Rotel or canned diced green chilies
-pinto beans would be a good addition to this soup

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