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Chicken Enchilada Soup
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Recipe Information
Angela Creighton


  • 2 tsp (10 ml) chili powder
  • 3 cups (700 ml) chicken broth
  • 1 can (15 - 16 oz (448 grm).) Mexican-style stewed tomatoes, coarsely mashed
  • 1 pkg. frozen corn and lima bean succotash
  • 2 cups (475 ml) (8 oz (224 grm).) diced cooked chicken
  • 1 cup (225 ml) coarsely broken corn tortilla chips
  • 2 tsp (10 ml) minced jalapeno chili peppers
  • 2 tsp (10 ml) sour cream
  • Place chili powder in heavy medium saucepan.
  • Stir over low heat just until fragrant, about 1 minute.
  • Add broth and tomatoes with their juices.
  • Increase heat and bring to boil.
  • Add succotash, chicken, 1/3 cup (80 ml) corn chips and minced peppers.
  • Simmer until vegetables are tender, about 10 minutes.
  • Season soup to taste with salt and pepper.
  • Ladle soup into bowls.
  • Put one tsp of sour cream in center of each bowl.
  • Sprinkle with remaining corn chips.
Can be doubled.

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