Chicken Enchilada Soup
By: Layne Diehl
Published: Thursday, February 24, 2011 - 4:13pm

Ingredients




4 boneless chicken breasts
2 tablespoons olive oil
1 large can enchilada sauce
1 small can original Rotel tomatoes with chiles
1 jar of your favorite salsa
1 can black beans
1 can white beans
1 bag frozen corn
1 teaspoon garlic
1 teaspoon cilantro
1 package taco seasoning mix
1 package ranch dressing mix
2 cups shredded cheese
1 cup sour cream
1 bag Tortilla Chips
water

Preparation

1 Fry chicken in olive oil over medium heat, turning occasionally until browned and cooked through. 2 Shred chicken breasts, removing any unwanted pieces. 3 Return chicken to oil and drippings and cook another 10 minutes on medium low, tossing occasionally. 4 Add chicken to large stock pot. 5 Add enchilada sauce, Rotel, and salsa. 6 Drain and rinse beans. 7 Add beans and corn to soup mixture. 8 Add 3 to 4 cups of water as needed to get to desired soup consistency. 9 Bring soup to a boil, then turn heat to low. 10 Add garlic, cilantro, taco seasoning, and ranch dressing mix. 11 Continue to simmer for 15 minutes, stirring occasionally. 12 Serve topped with shredded cheese, sour cream, and tortilla chips.

About


This recipe is another improvisation that came about when I ran out of corn tortillas but had a lot of extra chicken and enchilada sauce.  Add a couple cans of beans and a few basic ingredients and you've got yourself a fine pot of soup.  I like soup because you can keep it simmering on low all day, especially on those days when no one seems to be able to eat at the same time.  Soup makes the house smell good, too.  Teenagers love to have a little something to eat when they stop by a friend's house, too.  You'll be amazed how much this soup tastes like enchiladas and how much your guests will gobble it up.  Enjoy!
Low Sodium Variety:  Replace enchilada sauce with 28 oz jar tomato sauce.  Replace taco seasoning and ranch dressing with 2 tablespoons chili powder, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne, and 1/2 teaspoon red pepper.  Scrap the chips or use a low sodium variety.