• Mrs. Carmen Westbrook

Chicken Enchilada Soup

From Crystal:

Thank you all for the compliments on my chicken enchilada soup yesterday! I was asked by a couple of people to post the recipe. Feel free to adapt to your personal taste or technique.

1 can (family size) cream of chicken soup

1 can (family size) cream of mushroom soup

1lb cooked, shredded chicken

1 can black beans, drained and rinsed

2cups frozen corn

1 lb frozen or canned green chile

Salt (to taste)

Pepper(to taste)

Garlic powder(to taste)

Dried cilantro (to taste)

Mix canned soup with directed amount of water first, then add the rest of the ingredients.

Stovetop: summer over medium heat about 30-40 min. Slow cooker: on low 4-6 hrs. From frozen 8 hrs.

Instapot: soup button or pressure cook for 30 min. Serve with tortilla chips and shredded cheese.

This is the Green Chile I get from Costco. Highly recommended if you can find 505 Green Chile!

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