Chicken Enchilada Soup I recipe
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Ingredients
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1 ¼ 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
Nutrition Info
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619.2 calories
carbohydrate: 39.9 g
cholesterol: 150.7 mg
fat: 32 g
fiber: 5.2 g
protein: 43.8 g
saturatedFat: 16.2 g
servingSize: -
sodium: 870.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -
Directions Chicken Enchilada Soup I
Directions
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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.