Chicken Enchilada Soup I recipe
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Ingredients
- 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
- 619.2 caloriescarbohydrate: 39.9 gcholesterol: 150.7 mgfat: 32 gfiber: 5.2 gprotein: 43.8 gsaturatedFat: 16.2 gservingSize: -sodium: 870.8 mgsugar: 3.1 gtransFat: : -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.