Cheesy Chicken Enchilada Soup Mix
Cheesy Chicken Enchilada Soup Mix
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All About Our Enchilada Soup
How to Make Cheesy Chicken Enchilada Soup
Directions :
Just simply follow the instructions and add our Cheesy Chicken Enchilada Soup Mix and enjoy! This is a favorite soup at All of Us Soups and Dips. If you enjoy Hispanic Cuisine, the Cheesy Chicken Enchilada is a must try for the family!
- 1 1/2 lbs Chicken
- 15 oz Diced tomatoes
- 1/2 Cup Evaporated Milk
- 1 Pack Soup Mix
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Add 1 1/2 pounds of chicken to 3 quarts of cold water
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Bring this to a boil
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Slowly add in soup packet along with one 15oz. can diced tomatoes, stirring to remove and prevent lumping
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Cook about 15-20 minutes
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Add 1/2 cup evaporated milk and let simmer 5-10 more minutes.
Ladle into soup bowls, garnish with shredded cheddar cheese and a touch of sour cream. Serve with your favorite cornbread, crackers or tortilla chips. Makes 4 quarts of soup so it serves 6 – 8 people, big bowls of soup, second helpings.
Ingredients:
Chicken Base (dextrose, salt, rendered chicken fat, corn starch, onion powder, hydrolyzed vegetable protein (soy, corn, wheat), flavoring, shortening (beef fat, vegetable fat), turmeric, disodium inosinate and disodium guanylate), Pinto Bean* (pinto beans*, corn starch, salt, lecithin), Cream of Chickenless Soup Mix [dairy whey, sweet cream buttermilk*, natural flavors (contains soybean derivatives), salt, butter* (butter, sweet cream buttermilk*), guar gum, onion*, carrageenan, textured soy protein, turmeric, parsley], Cheddar Cheese Soup [dairy whey, cheddar cheese {cheddar cheese , buttermilk powder, salt, soy lecithin}, natural flavors (contains soy derivatives), carrot*, onion*, guar gum, silicon dioxide (anti-caking agent), yeast extract, red bell peppers*, white pepper, parsley and celery seed], Onion*,Chili Powder (chili pepper, spices, salt, garlic powder), Paprika, Salt and Garlic*. Dehydrated*
Allergens:
milk, soy, wheat.
Ladle into soup bowls, garnish with shredded cheddar cheese and a touch of sour cream. Serve with your favorite cornbread, crackers or tortilla chips. Makes 4 quarts of soup so it serves 6 – 8 people, big bowls of soup, second helpings.
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