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Chicken Enchilada Soup Recipe


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     Chicken Enchilada Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   30 minutes

2 cans of Chicken Broth
can water
3 chicken breasts, cubed
1 onion, chopped
1 medium bell pepper, chopped
1 can Mexican Rotel Tomatoes
2 cans Enchilada sauce
1 can pink Goya beans
Two 4-oz cans chopped green chilies
1 package taco seasoning
teaspoon cumin
One 16-oz. package frozen corn
Tortilla chips
Shredded Mexican cheese
Sour Cream

Boil the chicken for 3 minutes and then drain. You may fry the chicken if you prefer that flavor.
In a heavy pot, add the first 11 ingredients and cook on medium-high for 30 minutes. Add the corn and cook on medium for 25 more minutes. Top with shredded cheese, crushed tortilla chips, and sour cream. Serves about 8 people.

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