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Chicken Enchilada Soup

boil one whole chicken or 5 large chicken breast, then shred. Reserve 5 cup of broth.

1 28 oz. can Las Palmas green enchilada sauce
1 tsp. cumin
5 cups broth
5 Tbsp. cornstarch
1 15 oz. can black beans
1 small can tomato sauce
1 tsp. garlic powder
5 tsp. chicken bouillon

Add:

shredded chicken
2 cups shredded cheese ( colby jack)
1 large diced tomato

Mix. cook on high until cheese is melted (this can be heated in a crock pot or on the stove top)
Serve with tortilla chips and cheese

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