Southwestern Enchilada Chicken Soup

Name: Southwestern Enchilada Chicken Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6-8 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 2 (16 ounce) cans chicken broth; 4 cups water; 1 (16 ounce) package frozen corn; 1 (14 1/2 ounce) can stewed tomatoes, chopped up; 1 medium onion, chopped; 1 poblano pepper, chopped; 2 (4 ounce) cans green chilies; 1/2 teaspoon salt; 1 (1 ounce) package dry enchilada mix; 1 (12 count) package white corn tortillas

Submitted by out of here

"Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer."

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photo by out of here

Ready In:: 6hrs 15mins
Ingredients:: 12
Serves:: 6-8

ingredients

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 (16 ounce) cans chicken broth
4 cups water
1 (16 ounce) package frozen corn
1 (14 1/2 ounce) can stewed tomatoes, chopped up
1 medium onion, chopped
1 poblano pepper, chopped
2 (4 ounce) cans green chilies
¹⁄₂ teaspoon salt
1 (1 ounce) package dry enchilada mix
1 (12 count) package white corn tortillas

directions

In a large skillet, saute the cut up chicken (I cut in thin strips).
Saute in the hot oil until lightly browned.
Transfer to a crock pot.
Stir in remaining ingredients.
Cover and cook on low 6-8 hours.
Cut tortilla strips thin and fry in hot oil until browned.
Top each bowl of soup with tortilla strips and shredded cheese.

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Reviews

This soup was very tasty. The only change I made was to roast the poblano before chopping it. It was delicious!

cervantesbrandi
Nice soup. Had the right amount of spice. Next time I will use about 1 cup or so less water. The soup was very good but a little watery. Thanks Rose of Sharon for soup that will be on list to make again. Made for My Three Chefs.

happynana