Chicken enchilada soup
Froggie’s Chicken Enchilada Soup
4 boneless chicken breasts
2 cans Stokes green chili enchilada sauce
1 can chopped green chili (medium spice)
1 can cream of chicken soup
1 c sour cream
½ c cheddar cheese
1 can corn, drained
1 can black beans, drained
1 Tbsp chili seasoning
Heat oven to 350. Place chicken breasts on cookie sheet, lightly spray with a vegetable spray and season with salt and pepper. Let bake for 25 minutes. Meanwhile, combine cans of enchilada sauce, green chili, chili seasoning, soup, sour cream and cheese and heat until cheese is melted. Add corn and black beans. Remove chicken from oven and dice. Add diced chicken into soup mixture and stir until all ingredients are well mixed. Ladle into individual bowls and garnish with fresh cilantro and diced fresh tomato if desired. Serve with tortilla chips.
