The Best Chicken Enchilada Soup

Lori H

Shredded chicken is simmered with torn tortillas, salsa, & velveeta in this easy soup.

Modified from: Chicken Enchilada Soup III

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1 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Cook onion and garlic in oil until onions are translucent. Pour in chicken broth.
  2. Add torn tortillas with 1 cup water.
  3. Add salsa & seasoning.
  4. Bring to a boil.
  5. Add cooked chicken to the pot.
  6. Reduce heat and simmer 30 minutes, until thickened.
  7. Add cheese & continue to simmer until melted.
  8. Top with shredded cheddar, sour cream, & tortilla chips, if desired.


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