Chicken Enchilada Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

- 6 chicken breasts (cooked and chopped)
- 4 cans chicken broth
- 1 cup butter
- 1 1/2 cups flour
- 1 onion
- 2 garlic cloves, minced
- 1 tsp salt
- 2 tsp paprika
- 1 tsp cumin
- 1 can chopped green chilis
- 2 pints sour cream

'Where there is no vision, the people perish...'

Instructions

Created on February 3rd, 2004

To Cook Chicken Breast on Stove Top:

Place chicken breasts in sauce pan and cover with water.
Bring water to a boil and cook until tender, about 20 minutes.

To Cook Chicken Breast in Microwave:

Place chicken breasts in large bowl and cover with water.
Microwave on high for 15 minutes.
Check to see if pink is gone and chicken breasts are tender.

To Make Soup:

Chop onion and garlic.
In a large saucepan or Dutch oven, melt butter and sauté onions and garlic.
Stir in 1 can of chicken broth and flour. Mix well; add rest of chicken broth, salt, paprika, and cumin. Stir constantly till thick and bubbly.
Add chicken, sour cream, and chilis. Heat till warm but DO NOT boil.

Serve topped with shredded cheese, tortilla chips, and/or chopped green onions.

Enjoy!

Chicken Enchilada Soup

Ingredients

Instructions

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