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| Chicken Enchilada Soup |
This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.
Ingredients :
- 4 cups water
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can ranch-style beans, undrained
- 1 (14.5 ounce) can stewed tomatoes, undrained
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons garlic powder
- 1 tablespoon butter
- ½ onion, chopped
- salt and ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 8 M | Ready in : 50M |
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Notes :
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