Archives for February 2, 2015

Chicken Enchilada Soup

OLYMPUS DIGITAL CAMERAIngredients
1 pound of boneless, skinless chicken thighs
1 can (10 ounces) of Ro*Tel Mexican Diced Tomatoes with Lime Juice and Cilantro
1 can (15 ounces) of Hunt’s Tomato Puree
1 packet of McCormick’s Enchilada Sauce Mix
2 cans of water (15 ounce can)
1 can (15 ounces) of corn
Tortilla chips
Shredded cheese
Sour cream

Directions
Preheat oven to 350 degrees F

Slice up the chicken thighs into bite-sized pieces, removing as much fat as possible. Pour the diced tomatoes, tomato puree into an oven safe pot. Add the enchilada sauce mix and water and stir gently.¬† Carefully place covered pot in oven and “bake” for six hours. Remove from oven and place on stove burner; add the corn (no need to drain). OLYMPUS DIGITAL CAMERA Serve with tortilla chips, cheese and sour cream.

I made this and took it to my best friend’s house; she was in the hospital up in St. Louis and her mom stayed here to watch her granddaughter. I was concerned that the first grader wouldn’t like the soup, but she liked it! Daniel, Mary and I had seconds.