Chicken Enchilada Soup

Servings: 8

Ingredients:


3 whole	Chicken Breasts (boiled and deboned)
1 small can	Corn
1 <a href="javascript:openCalcWindow(1.00000, '10 oz. can')">10 oz. can</a>	Cream of Chicken soup
1 <a href="javascript:openCalcWindow(1.00000, 'pint')">pint</a>	Heavy Whipping Cream
1 package	Ranch Dressing mix
1 15 oz can	Ranch Style Beans
1 <a href="javascript:openCalcWindow(1.00000, '12 oz. can')">12 oz. can</a>	Rotel Tomatoes
1 package	Taco Seasoning mix

Step 1

Boil & debone chicken breasts. Strain and reserve about 3-4 cups of broth. Tear or cut chicken into bite size pieces.

Step 2

Add chicken to broth in large sauce pan or soup pot. Add all ingredients EXCEPT the whipping cream. Simmer about 15 minutes to blend flavors.

Step 3

Stir in whipping cream and simmer for 5 minutes.

Step 4

Serve with broken tortilla chips in bowls. Top soup with shredded cheese or dollop of sour cream.

Recipe provided via www.MeanMeals.com