Mar 14, 2012

Chicken Enchilada Soup

It's official, my husband has dubbed me the soup queen....I just love soups. They save me so much time, I can make a large batch and we have dinner all week! Budget and time friendly! This recipe is one of my hubby's favorite, combining some of his favorite things, chicken, avocado, sour cream and cheese. Mmmmm!

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Chicken Enchilada Soup



Directions:
Cook chicken breasts and shred. In a large pot combine all ingredients. Make sure to drain your black beans, corn and Ro*tel. Cook over medium heat for 30 minutes stirring occasionally. Serve with diced avocado, sour cream and lime juice. These are optional but that is how the hubs and I like it. To add spice you can use hot enchilada sauce or add in diced jalapenos. If you feel the soup is too thick, add in an extra 1/2 cup of milk. 


A very quick and easy soup! This recipe yields 5 to 7 servings....depending on how much you like to eat! Enjoy.

Recipe adapted from: