Chicken Enchilada Soup

Ingredients

• Servings: 8
• 4 cups water
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can ranch-style beans, undrained
• 1 (14.5 ounce) can stewed tomatoes, undrained
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons garlic powder
• 1 tablespoon butter
• 1/2 onion, chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. remove chicken from pot and shred, reserving cooking liquid.
• stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. stir onion into soup and season with salt and black pepper.