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.
Originally Submitted
1/1/2008
0 Out of 5 from
0 reviews
You can add this Chicken Enchilada Soup recipe to your own private DesktopCookbook.
