Chicken Enchilada Soup

1. 1

   Place 3 chicken breasts in a large saucepan and fill with water, add a few dashes of salt. Boil until chicken is done, about 20 minutes. Drain water and shred breasts with fork. Set aside.

2. 2

   In large soup pot, saute chopped onion and 1 garlic clove, minced in 2 Tablespoons butter. Once the onion softens, add all other ingredients (except garnishes and chicken) and bring to a rolling boil. Turn heat to medium-low and stir in chicken. Simmer 30 minutes to meld flavors.

3. 3

   Serve with freshly shredded mozzarella cheese and Fritos.

* Per serving · 4 servings · Values may vary.

No additional tips available.