Chicken Enchilada Soup

 

One of my favorite meals at Chili’s is their chicken enchilada soup.

Now I must say, that I am not a huge soup fan. I guess living in

110 degree weather for so many years kills the appetite for

steaming bowls of soup, however, this is one I will

make the exception for. It was inspired by Chili’s on

one of those rare winter-like days in Phoenix.

 

Chicken Enchilada Soup

2 chicken breasts worth of cooked chicken with juices

(I can my own, you can use canned or boil fresh)

1 Can Rotel Tomato’s and peppers Original

1 can cream of chicken soup

1 can golden Mushroom soup

1 can corn with juices

1 can green chili’s

1 chopped Jalapeno

1 half onion chopped, and sautéed in butter

1 clove garlic finely chopped

1 tsp. Cumin

3 –5 shakes of dried Cilantro

*Optional garnish Shredded cheese, sour-cream, or

fried tortilla strips,

 

 

One thing I forgot to mention; this was also created during my

“Sandra Lee Semi-homemade obsession.” So I categorize this

as a “dump-soup,” the directions are just that…

dump ingredients  in a crock pot set it on low for 4 hours

or on high for two!

 

Very hearty, Very satisfying,

                         very Semi-homemade-esque!

Who is your favorite food-star?

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