Chicken Enchilada Soup

				
Chicken Enchilada SoupReminiscent of wonderful, cheesy chicken enchiladas hot from the oven, this entrée combines those classic flavors in a soup that’s ready in less than 30 minutes.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6

						 Ingredients:
						 
									1 medium
									
											onion, chopped
										
									2 cloves
									
											garlic, minced
										
									1 tablespoon
									
											butter
										
									4 cups
									
											reduced-sodium chicken broth
										
									2 cups
									
													Kellogg's Corn Flakes® cereal (finely crushed to 1 cup) Buy Now
                                                     
									2 cups
									
											shredded, cooked, rotisserie chicken (about 8 oz.)
										
									1 can (14.5 oz.)
									
											diced tomatoes
										
									1 can (10 oz.)
									
											red enchilada sauce
										
									1 can (4 oz.)
									
											diced green chile peppers
										
									4 ounces
									
											American cheese, cut up
										
													Keebler® Club® Original crackers Buy Now
                                                     
Directions:1. In a Dutch oven, cook onion and garlic in butter over medium-high heat until tender, stirring frequently. Stir in broth and KELLOGG’S CORN FLAKES cereal. Bring to boiling. Stir in chicken, undrained tomatoes, enchilada sauce, and chile peppers. Return to boiling. Remove from heat.

2. Stir in cheese, half at a time, until melted. Ladle into bowls. Serve with KEEBLER CLUB Original crackers.

						Nutrition Facts