Рецепт Chicken Enchilada Soup
Chicken Enchilada Soup
My love of Mexican food runs deep and I’m not quite sure why I haven’t shared this with you before. It’s super simple but very warming and homey on a fast-paced week night. I usually only cook/eat flour or whole wheat tortillas, but the corn tortillas are what really make this dish…
Chicken Enchilada Soup
Ingredients:
- 1 onion-diced
- 1 clove garlic-minced
- 2 teaspoons canola oil
- 1 (14 1/2 ounce) can beef broth
- 1 (14 1/2 ounce) can chicken broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 1/2 cups water
- 2 (12 1/2 ounce) cans white meat chicken-drained
- 1 tablespoon Worcestershire sauce
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- pinch of pepper
- And if you used low sodium broths, add in a pinch of salt
- 8 corn tortillas-cut into strips
- 1 cup cheddar cheese-shredded
Directions:
In a soup pot, over medium heat, sauté the onions and garlic in the oil. Add the remaining ingredients except the tortilla strips and cheese; bring to a boil. Cover and reduce heat and simmer for 1 hour., stirring occasionally.
Uncover: stir in the tortilla strips and cheese. Simmer an additional 10 minutes. Serve with sour cream, cheese, chives or green onions on top.
adapted from www.tasteofhome.com