Chicken Enchilada Soup I

SUBMITTED BY: Kathy

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

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (39)

DIRECTIONS

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

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 27, 2003 by Josh

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.

6 users found this review helpful

Reviewed on Jan. 28, 2005 by FUGETTIVE

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!

5 users found this review helpful