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Creamy Chicken Enchilada Soup

This Southwestern inspired recipe takes the flavor of enchiladas and turns it into a hearty soup that is loaded with chicken, veggies, and Foothill Farms Enchilada Sauce.

Ingredients

Recipe Yield:
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Amount Item
1  bag Foothill Farms Cream Soup Base & Sauce Starter (#096T or #067T)
1  gal Hot water (180°-190°F)
1  bag Foothill Farms Enchilada Sauce (#V532)
1/2  gal Hot water (180°-190°F)
2  cups Diced onion
2  cups Chopped tri-colored bell peppers
2  cups Canned whole kernel corn, drained
2  cups Diced chicken, fully cooked
  Shredded cheddar cheese
  Tortilla chip strips

Instructions

  1. Pour 1 gal water into mixing bowl. Pour Cream Soup Base Mix (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
  2. In a separate mixing bowl, pour 1/2 gal water in bowl. Pour Enchilada Sauce Mix (8 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
  3. In a pot, sauté onions and peppers until they become soft, about 4-6 minutes.
  4. Add Cream Soup, Enchilada Sauce, corn and chicken to pot.
  5. Stir and bring to serving temp (145F). Never boil. Top with cheese and tortilla strips.
 

AND ADD FOOTHILL FARMS™ PRODUCTS TO YOUR CULINARY ARSENAL TODAY.