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Chicken Enchilada Soup

Mel's Kitchen Cafe
  • 55 minutes
  • Serves 8

INGREDIENTS

2

lbs Chicken breasts, boneless skinless

3 cups

Butternut squash

3 cloves

Garlic

1 3.5 ounce can

Green chiles

1

Red bell pepper

4

Russet potatoes, medium

2 cans

White beans

1

Yellow onion, large

2 qt

Chicken broth, low-sodium

1 8 ounce can

Tomato sauce

1 tsp

Salt

1 1/2 tsp

Cumin

1 cup

Sour cream, light or regular

5 people Recommend This Recipe