Chicken Enchilada Soup I
Ingredients
- Servings: 4
- 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
Recipe
- 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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