Easy Chicken Enchilada Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Came across this recipe in a Kraft cookbook and did a few little changes. It's very simple and quick to do. It has become a regular in our house hold. Hope you enjoy! Ingredients:
3 chicken breasts, cubed |
1 medium onion, chopped |
1 tablespoon olive oil |
1 (1 1/4 ounce) packet taco seasoning |
1/2 cup water |
2 -3 garlic cloves, minced |
1 jalapeno, seeded and chopped |
2 (10 1/2 ounce) cans cream of chicken soup |
1 (15 ounce) can enchilada sauce |
2 cups milk |
1 teaspoon lemon juice |
1 tablespoon cilantro |
salt & pepper |
corn tortilla strips (optional) |
cheddar cheese (optional) |
Directions:
1. Over medium heat, in a saucepan, add Olive Oil, Onion and Chicken Breast and cook till chicken is almost done and juices are almost clear. About 4 to 6 minutes. Add Garlic and Jalapeno and cook for two more minutes. Add Taco Seasoning and Water and cook till the water has almost completly evaporated.
2. Once the water is just about gone , add the rest of the ingredients and heat to just before it boils and remove. Serve with tortilla strips and cheddar cheese.
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