Ultimate Chicken Enchilada Soup: A Flavorful Delight

1. Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.

2. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.

3. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

Cook’s Notes:

To serve, place tortilla chips in the bottom of a soup bowl, ladle the soup on top, garnish with your preferred toppings, cheese, sour cream, black olives, additional tortilla chips etc.,

This can also be made by slow cooking. To do so, follow the steps for cooking the chicken, transfer the water and shredded chicken, plus remaining ingredients to the slow cooker, cook on low setting for 4-5 hours.