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Chicken enchilada soup

Chicken enchilada soup
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • chicken, boiled deboned - 1 item
  • stick margarine - 1/2 item
  • chopped onion - 1 c
  • flour - 1/3 c
  • salt and pepper - 1 item
  • tomato/chicken bouillon found on Mexican aisle at Country Mart - 3 c
  • chicken broth from boiled chicken - 3 c
  • can enchilada sauce - 1 oz
  • can mild Ro-Tel - 1 item
  • Velveeta, cubed - 1 lb
  • white American cheese - 1/4 lb

How to make chicken enchilada soup:

Melt margarine in large deep skillet. Saut?© onion until tender. Add flour to make paste. Add tomato/chicken broth and regular chicken broth. Stir until well blended, no lumps. Add salt and pepper to taste. Add enchilada sauce and Ro-Tel tomatoes. Stir well. Add cheese and stir until melted and broth is smooth. Add deboned chicken. Place in crock-pot and simmer on low to blend all flavors and to heat through. Serve with corn chips or tortilla chips. WONDERFUL!!!

Recipe categories: Lunch/snacks, Soups & stews, Main dish.

Rating:
Chicken enchilada soup
3
Average rating: 3 of 5, total votes: 3
Cook. Time: PT1H20M
Total Time: PT1H20M


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