
Enchilada soup
A mild twist on white chicken chili
Steps
- 1
Boil your raw chicken in 3 cups or so of water with onion, garlic, and peppers if you're opting to use them. If using already cooked chicken, cook a shorter time like 15-30 minutes but still with onions, garlic and optional vegetables on at least medium.
- 2
Add cannelini beans, diced tomatoes, cumin, paprika, bouillon, cilantro, lime juice, cream of chicken soup and green chilis and let simmer for at least 30 minutes. Top with sour cream and cheese and crackers or cornbread
- 3
Variations: If you want this to be spicier, or to have more of a taco or chili taste, use more seasonings above or use a seasoning packet of chili or taco seasoning. Add some salsa in to the taco variation or some Hormel chili with beans in to make this more like a chili. Could add in a can of hot Rotel if not hot enough for you, or a couple of diced jalapeños.
- 4
This recipe is something you can eat because it's mild and yet you don't sacrifice flavor for it to taste good. I don't drain the juice out of my beans, chilis, or tomatoes because that's where a lot of the nutrients are in this soup.
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