Chicken Enchilada Soup I Recipe

Ingredients
<br>- 1 ¼ cups chicken broth
<br>- 10 (6 inch) corn tortillas, cut into 1/2 inch strips
<br>- 1 cup green enchilada sauce
<br>- 1 (10 ounce) can red enchilada sauce
<br>- 1 teaspoon ground cumin
<br>- 4  cooked, boneless and skinless chicken breast halve
<br>- 1 cup half-and-half
<br>- 1  tomato, chopped
<br>- 1  jalapeno pepper, seeded and minced
<br>- 1 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
<br>step 2: Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
<br>step 3: Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.
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Ingredients
- 1 ¼ 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

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

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