Chef Michelle's
Chicken Enchilada Soup
Bon Appetit!
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Today we will be making a Spanish soup for the winter season.
During the winter months soups are very common.
They come in a variety of different flavors
and could be eaten as a meal or on the go.
Chef Michelle’s Chicken Enchilada Soup.

Chicken Enchilada Soup (Jana Ohajdova)
Ingredients:
1 Can of Enchilada Sauce
1 can of Tomato Paste
1 can of Black Beans
1 can of Red Beans
4 tablespoons of cooking oil.
Vegetables:
Corn
Onions
Diced tomatoes
Cilantro
Diced red peppers
Diced yellow peppers
Diced Green peppers
Jalapeanoes
Lime

vegetables(Engin Akyurt)
Seasonings:
PAPRYKA
Salt
Pepper
Lemon Pepper

Seasoning(Julia Volk)
Directions
In a large sauce pan
Add 1 can of Enchilada sauce
Add 1 can of tomato Paste
Heat on low temperature for 10-15 mins.
Add 1 can of black beans to the sauce pan.
Add 1 can of red beans to the sauce pan.
Stir and add vegetables slowly.
Chicken Prep:

Chicken Prep (All Recipes.com)
Chicken Prep:
Thaw and clean chicken if frozen.
Season chicken on both sides evenly.
In a large baking pan with cover: Add 4 tablespoons of cooking oil
Coat the baking pan evenly with oil.
Add Chicken to the baking pan evenly on one layer
Cover the baking pan with a cover that is oven safe.
Cook in the oven for 30-49 minutes.

Cooked Chicken Breast(Alleksana)
Cooked Chicken
Remove Chicken from the oven and let it cool for 5-10 minutes.
Slice cooked chicken breast into bite size pieces.
Add chicken to the large saucepan.
Bring the sauce pan to a medium-low heat.
Stir the ingredients and cook for 5-10 minutes on low heat.
Serve:
Serve with corn or flour tortillas
and Sour Cream

Chicken Enchilada Soup(Prabal Pratap Singh)
Bon Appetit!
For More Information on Chicken Enchilada Soup recipes please visit All Recipes.com https://www.allrecipes.com