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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans Rotel
1 can Mexican corn, drained
2 cans chicken broth
1 can Progresso Southwestern Soup
Salt and garlic powder to taste
1 whole smoked chicken, deboned and shredded (I used 2 rotisserie chickens)
1 can red enchilada sauce
1 large box of Velveta cheese
Directions:
Directions:
Combine all ingredients EXCEPT Velveta in a large crock pot.

Cook on high 4 hours or low 8-10 hours.

Just before serving, cut Velveta into chunks and add to the soup. When the Velveta has melted it is ready to serve.

Serve with tortilla chips, sour cream and shredded cheese.

 

 

 

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