Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 425 grams ranch-style beans, undrained; 411 grams stewed tomatoes, undrained; 2 Tbsps chili powder; 305 grams condensed cream of chicken soup; 2 teaspoons garlic powder; 2 Tbsps ground cumin; 8 servings salt and ground black pepper to taste; 1 onion, chopped; 4 skinless, boneless chicken breast halves; 946 milliliters water; 425 grams whole kernel corn, drained

The recipe Chicken Enchilada Soup is ready in around 50 minutes and is definitely a tremendous gluten free option for lovers of Mexican food. This main course has 226 calories, 18g of protein, and 6g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. A mixture of garlic powder, chicken breast halves, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Water

Equipment you will use

Dutch Oven

Remove chicken from pot and shred, reserving cooking liquid.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid.

Ingredients you will need

Cream Of Chicken Soup

Tomato

Beans

Corn

Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.

Ingredients you will need

Shredded Chicken

Garlic Powder

Chili Powder

Cumin

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.

Ingredients you will need

Salt And Pepper

Butter

Onion

Soup

Equipment you will use

Frying Pan

Equipment

Dutch Oven

Pot

Frying Pan

Ingredients

Servings:

1Tbsp

butter 425grams

ranch-style beans, undrained 411grams

stewed tomatoes, undrained 2Tbsps

chili powder 305grams

condensed cream of chicken soup 2teaspoons

garlic powder 2Tbsps

ground cumin 8servings

salt and ground black pepper to taste 1

onion, chopped 4

skinless, boneless chicken breast halves 946milliliters

water 425grams

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.