Chicken Enchilada Soup

Chicken Enchilada Soup

Prep time: 10 minutes

Cooking time: 30 minutes

Makes: 12 cups

Ingredients
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
Directions

Heat the oil in a large pot. Add the onion, garlic and
cumin, and sauté until the onion is softened but not
browned.

Add the beans, tomatoes with juice, and chicken broth.
Heat to a boil. Reduce heat.

Stir in the tomato sauce, chilies, oregano and chicken.
Simmer 15 minutes.

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
  sheet.
• Bake, tossing frequently, for
  15 minutes or until crispy and
  starting to lightly brown.

Adapted from cookbook

Credit:Rasulovs

Tunisian-Style Greens and Beans
INGREDIENTS:
3 tablespoons vegetable oil
1 medium onion, sliced
2 or 3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon crushed chile flakes
4 cup chopped greens, such as beet greens or Swiss chard
1 cup diced tomatoes with juices
1 cup cooked beans (garbanzos are my favorite)
approx. 1/2 cup bean cooking water
DIRECTIONS:

1. Stew the onion and garlic in a little oil until the onion is soft.
2. Stir in the salt and spices.
3. Chop the greens and stir them in. (A little water left on the greens from washing them is good, it helps steam them done.)
4. When the greens wilt, add the tomatoes, beans and some of the bean cooking water. Cook for 10 or 15 minutes. The finished dish should be a little saucy, but not soupy. Add bean water or plain water accordingly.

Exported from MasterCook * (C) 1992 The Los Angeles Times