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chezrobert's chicken enchilada soup


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  • 1 whole chicken, seasoned with enchilada seasoning Pkg. baked and shredded
  • 3 whole corn on the cob cooked broth reserved
  • 2 cans of rotel diced tomatoes and chilies
  • 2 cans of black beans rinsed
  • 1/4 c chopped cilantro
  • 1 small onion diced small
  • 1 tsp. crushed garlic
  • chicken stock as needed
  • 2 bay leaves
  • 1 lime cut in half
  • 1 T Mexican oregano
  • 2 c shredded jack cheese
  • 1 cup mild red enchilada sauce
  • 4 fried tortillas crumbled



Step 1

. sweat onion and garlic, add in bay leaves, oregano

. add in the chicken stock and some of the corn broth

. add in the rest of the ingredients except cilantro and cheese

. let simmer for 30 minutes, remove bay leaves and lime, and in the cilantro and cheese and simmer for another fifteen to twenty minutes

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