Chicken Enchilada Soup

• 1 lb Chicken Breast
• 1 stick Butter
• 1 large Purple Onion Chopped
• 2 box Chicken Stock
• 1 can Mexican Corn
• 1 can Black Beans drained
• 2 can Original Rotel
• 2 can Mild Enchilada Sauce
• 1 cup Half & Half

1. In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
2. Melt butter in pot and add chopped onion.
3. Saut?
4. onion until soft.
5. Add chicken stock to pot and bring to a boil.
6. Cut back heat to medium and let summer for about 20-30 minutes.
7. While simmering, cut chicken into bite sizes pieces or shred chicken.
8. Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans.
9. Chop Rotel a bit in a food processor and add to pot.
10. Let simmer on medium heat for about 15 minutes.
11. Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
12. Serve in bowl with shredded cheddar and tortilla strips on top.

chicken, butter, purple onion, chicken, corn, black beans, enchilada sauce

Taken from cookpad.com/us/recipes/366312-chicken-enchilada-soup (may not work)