Hearty Chicken Enchilada Soup
photo by Cookin It Up Courtn
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 chicken breasts
- 118.29 ml flour
- 1 small onion (diced)
- 4.92 ml seasoning salt
- 2.46 ml paprika
- 283.49 g can rotel
- 425.24 g can corn (drained)
- 3 chicken bouillon cubes
- 283.49 g can old el paso enchilada sauce (mild)
- 118.29 ml butter
- 1419.54 ml water
- 1 garlic clove (minced)
-
Garnish
- shredded Mexican blend cheese
- crushed tortilla chips
- sliced avocado
directions
- Boil chicken breast for 45 minutes to an hour.
- Saute garlic and onions in butter.
- Add flour and brown to form a light brown roux.
- Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
- Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
- Cook for 30 minutes, stirring frequently.
- Top with shredded cheese, avocados, and tortilla chips.
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