Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Cuisine: American
Ingredients: 1 lb Chicken Breast; 1 stick Butter; 1 large Purple Onion Chopped; 2 box Chicken Stock; 1 can Mexican Corn; 1 can Black Beans drained; 2 can Original Rotel; 2 can Mild Enchilada Sauce; 1 cup Half & Half

Angela Marcotte Tatman @cook_3068894

Opelousas, Louisiana

Chicken Enchilada Soup

Angela Marcotte Tatman @cook_3068894

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Ingredients

1 lbChicken Breast
1 stickButter
1 largePurple Onion Chopped
2 boxChicken Stock
1 canMexican Corn
1 canBlack Beans drained
2 canOriginal Rotel
2 canMild Enchilada Sauce
1 cupHalf & Half

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Steps

1

In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
2

Melt butter in pot and add chopped onion. Saut? onion until soft.
3

Add chicken stock to pot and bring to a boil. Cut back heat to medium and let summer for about 20-30 minutes.
4

While simmering, cut chicken into bite sizes pieces or shred chicken.
5

Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans. Chop Rotel a bit in a food processor and add to pot.
6

Let simmer on medium heat for about 15 minutes.
7

Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
8

Serve in bowl with shredded cheddar and tortilla strips on top.