Santa Fe Chicken Enchilada Soup


4 main-course or 6 side-dish servings


2 teaspoon vegetable oil
4 boneless skinless chicken breast halves, trimmed
1 small onion, finely chopped
½ red bell pepper, finely chopped (optional)
1 (10¾ ounce) can cream of chicken soup
3 cups water
½ cup Olde Westport Mesa Flats Enchilada Spice Blend® (or 2.25 ounce package)


Heat oil in a 3 quart saucepan over medium heat. Add chicken, cook until lightly browned on both sides. Remove chicken, cool, cut into bite size pieces. Meanwhile, add onion and bell pepper to saucepan, cook until tender. Return chicken to saucepan and cook until no pinkness to chicken. Add soup, water and Olde Westport Mesa Flats Enchilada Spice Blend®, bring to a gentle boil, stirring until thickened. Lower heat, simmer for 10 minutes, stirring occasionally.