Recipe by Kathy
"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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1 1/4 cups
10 (6 inch)
corn tortillas, cut into 1/2 inch strips
green enchilada sauce
1 (10 ounce) can
red enchilada sauce
cooked, boneless and skinless chicken breast halve
jalapeno pepper, seeded and minced
shredded Cheddar cheese
I've made this soup 4 times in a month, it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth, so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday, they raved and raved!
the corn tortillas got mushy and fell all apart in my soup, my husband ended up puting it on top of nachoes.
This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded), one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese, sour cream, avocado, and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces, laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!)
I added a can of Nacho Cheddar cheese soup - really made it wonderful
Very good, but I think it needed some tweaks to make it 5 stars. Ten tortillas is too many for the amount of liquid...I cut it to 8 and still needed to add more broth. Granted, it gave me more soup, but it was also a bit bland since I didn't have more enchilada sauce to match the amount of broth. I used fat free half-and-half just to cut calories and obviously fat! Next time I'll do 4 or 5 tortillas and maybe a bit of cayenne...and I'll definitely make it again.
This is an excellent recipe! Very versatile, as it can be eaten as soup or used as a dip for chips or crackers. I have done both.
I didn't have the corn tortillas so the soup was much thinner than it should have been. Added some extra spices- cumin and chili powder to kick up the flavor. Fresh chopped green pepper, cheddar cheese, and tortilla chips were an excellent topping.
Everyone loved it. We spread on it crackers, cocktails rye and dipped with tortillas - couldn't go wrong with any of them. Hotness Hint: If you don't want too much of a kick, eliminate the jalapeno.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchilada Soup I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 288
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