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QUICK & EASY CHICKEN ENCHILADA SOUP

  • Easy
  • Cooking Time: 20min
  • Preparation Time: 10min
  • Serves: 6 people
QUICK & EASY CHICKEN ENCHILADA SOUP

Ingredients:

  • 1 can KOO MIXED VEGETABLES of your choice, drained and rinsed
  • 1 can KOO WHOLE KERNEL CORN, drained and rinsed
  • 1 tsp chopped garlic
  • 1 litre chicken stock, pre made
  • Salt and pepper
  • 3 cups pre-made salsa verde sauce of your choice
  • 1 can KOO BEANS of your choice, drained and rinsed
  • 2 cups chopped chicken meat - no bone
  • Spring onions, or sour cream or coriander for garnish

Kitchen gadgets:

Wooden spoon, Deep pot, Mixing bowl, Butter knife

Method:

  1. Add chicken broth, chicken pieces, salsa verde and KOO MIXED VEGETABLES to a pot and cook until heated through.
  2. Add in your KOO WHOLE KERNEL CORN, KOO BEANS and garlic and cook until the chicken is cooked through, or not pick in the middle.
  3. Remove from heat and leave to stand for 5 mins to let the favours infuse.
  4. Garnish with your choice of spring onions, sour cream or coriander.
  5. Spread with a little butter covering the whole surface of the bread.
  6. Cover and refrigerate overnight. Bake at 180°C for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with ‘wet' egg when done.

Credit/Source:

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