Chicken Enchilada Soup I recipe

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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

Nutrition Info

619.2 calories
carbohydrate: 39.9 g
cholesterol: 150.7 mg
fat: 32 g
fiber: 5.2 g
protein: 43.8 g
saturatedFat: 16.2 g
servingSize: -
sodium: 870.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This is a wonderful substantial Mexican-inspired soup based on the flavors of enchiladas. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side.

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