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Chicken Enchilada Soup

It’s Tuesday and I promised that I’d be sharing a recipe every Tuesday (started last week).  So, I thought you guys might enjoy having a soup that is SO easy to make – my own husband could handle it.  Plus, it’s that time of year – finally!

Remember, if you’d like to share a recipe… either post one on your blog (don’t forget to link back to me) and leave a comment here linking to your recipe or you can just leave the recipe here in the comments section.  Have fun cooking up some new recipes and enjoy the tasty new eats!

Chicken Enchilada Soup

1 can of corn (I leave this out – Josh hates corn!)
1 can of black beans
1 can of Rotel
1 can of petite diced tomatoes
1 can of chicken broth
1 can of green chilis
1 can of green chili enchilada sauce
1 small carton of whipping cream
1 package of taco seasoning
2 large cans of white meat chicken
(Tyson is the best!) (You can boil and shred your own chicken if you want.)

Pour all ingredients into large pot and bring to a boil.  Turn heat down and simmer for as long as you can wait.  The longer it simmers, the thicker it gets.

Serve over crunched up tortilla chips.  Top with shredded cheddar cheese and sour cream. 

This recipe is one of my family’s favorites.  It’s actually better the second day for those of you who like left overs.

And, if you missed last week’s recipe, just click on recipe exchange in the left sidebar.  You can view all the past recipes. 

Happy Tuesday!

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  • Megan - October 9, 2007 - 4:46 pm


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