Chicken Enchilada Soup


Chicken Enchilada Soup

Prep time: 10 minutes

Cooking time: 30 minutes

Makes: 12 cups

2 teaspoons oil
1 cup chopped onion (about 1 medium onion)
2 cloves of garlic, minced, or ½ teaspoon garlic powder
1 teaspoon ground cumin
1½ cups cooked navy beans or any type of beans (or a
15-ounce can, drained and rinsed; try any type)
3½ cups diced tomatoes (fresh or a 28-ounce can diced
with juice)
4 cups chicken broth (any type)
1 cup tomato sauce (an 8-ounce can)
1 cup (two 4-ounce cans) chopped mild green chiles
2 teaspoons dried oregano
2 cups chopped cooked chicken
½ cup chopped cilantro
1 cup shredded cheese
10 corn tortillas cut into strips, if desired

  1. Heat the oil in a large pot. Add the onion, garlic and
    cumin, and sauté until the onion is softened but not
  2. Add the beans, tomatoes with juice, and chicken broth.
    Heat to a boil. Reduce heat.
  3. Stir in the tomato sauce, chilies, oregano and chicken.
    Simmer 15 minutes.
  4. When ready to serve, stir in the cilantro and cheese until
    melted. Serve tortilla strips on the side as soup toppings,
    if desired.

Baked Tortilla Strips

  • Preheat oven to 350
    degrees F.
  • Stack the tortillas and cut the
    stack in half. Cut each halfstack into strips.
  • Spread the strips on a baking
  • Bake, tossing frequently, for
    15 minutes or until crispy and
    starting to lightly brown.

Adapted from cookbook

You may also like...

Leave a Reply

%d bloggers like this: