Chicken Enchilada Soup I Recipe

Chicken Enchilada Soup I Recipes

Original recipe makes 4 servings

  •  1 1/4 cups chicken broth
  •  10 (6 inch) corn tortillas, cut into 1/2 inch strips
  •  1 cup green enchilada sauce
  •  1 (10 ounce) can red enchilada sauce
  •  1 teaspoon ground cumin
  •  4 cooked, boneless and skinless chicken breast halve
  •  1 cup half-and-half
  •  1 tomato, chopped
  •  1 jalapeno pepper, seeded and minced
  •  1 cup shredded Cheddar cheese


  1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
  2. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
  3. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.
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