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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've tried several Chicken Enchilada Soup recipes, but just found this one. I love the flavor of Chicken Enchilada Soup, but they all seem to thin for me. So, I like to thicken them up with either 1/4 cup flour or some corn starch. I may cut the amount of chicken broth down to 2 cans next time. But, very good flavor. Ingredients:
3 (13 3/4 ounce) cans chicken broth |
3 (10 1/2 ounce) cans cream of chicken soup, undiluted |
3 cups cooked chicken, chopped |
1 (4 ounce) can green chilies, chopped |
1/2 teaspoon pepper |
1 teaspoon chili powder |
1 lb velveeta cheese, cubed |
Directions:
1. Combine broth, soup, chicken, chilies and seasonings.
2. Heat to boiling. Lower heat and add cheese.
3. Continue heating until cheese has melted.
4. Do not boil.
5. Serve with tortilla chips.
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