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Before you jump to Chicken Enchilada Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Consuming Apples Is Good.
More than likely you’ve heard that you ought to be eating an apple a day but did you ever ask yourself why this is actually important? You might know individuals that live by this and also require that their children live by this principle as well. This thought can be identified in country’s all around the world and men and women follow it as gospel with out ever discovering why they should eat an apple a day. You will be happy to know that we have completed a little research, and we are going to explain to you why this is considered a miracle fruit.
You have always been told to make certain that you are eating your vegetables and fruits so you get your vitamins, but apples have always been at the top of the list. You will notice that the vitamins and minerals that you will get in apples can be very beneficial for your health.. Apples consist of, manganese, phosphorus and calcium and all are great for your health, but there also are many more healthy minerals in apples. And you will even discover vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
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We hope you got insight from reading it, now let’s go back to chicken enchilada soup recipe. You can cook chicken enchilada soup using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Chicken Enchilada Soup:
- Use 1 lb Chicken Breast
- Get 1 stick Butter
- Get 1 large Purple Onion Chopped
- Take 2 box Chicken Stock
- Provide 1 can Mexican Corn
- You need 1 can Black Beans drained
- Provide 2 can Original Rotel
- Use 2 can Mild Enchilada Sauce
- Provide 1 cup Half & Half
Instructions to make Chicken Enchilada Soup:
- In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
- Melt butter in pot and add chopped onion. Saut? onion until soft.
- Add chicken stock to pot and bring to a boil. Cut back heat to medium and let summer for about 20-30 minutes.
- While simmering, cut chicken into bite sizes pieces or shred chicken.
- Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans. Chop Rotel a bit in a food processor and add to pot.
- Let simmer on medium heat for about 15 minutes.
- Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
- Serve in bowl with shredded cheddar and tortilla strips on top.
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