Chicken Enchilada Soup

This recipe takes the flavor of enchiladas and turns it into a hearty soup that's perfect for a blustery winter day.

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...


Ingredients

  • 4 cups water
  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can ranch-style beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • salt and ground black pepper to taste

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