Flavorful Chicken Enchilada Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A mild but flavorful soup I created after my local store stopped carrying the enjoyable Cugino's Ridiculously Delicious! Chicken Enchilada Soup! You can simmer the soup for less time, but the flavors need time to meld together. Ingredients:
1/4 onion, chopped |
2 garlic cloves, crushed and chopped |
3/4 bell pepper, chopped (green, yellow, and or red) |
1 tablespoon oil |
2 chicken breasts, cooked and cubed |
10 3/4 ounces condensed cream of chicken soup |
15 ounces tomato sauce |
2 cups water |
2 teaspoons chicken bouillon |
1 teaspoon worcestershire sauce |
1 teaspoon dried oregano, crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 cup frozen corn |
8 ounces tortilla chips |
1 cup cheese, shredded (mexican blend = mild cheddar, monterey jack, queso quesadilla, and asadero) |
Directions:
1. In large pot; onion, garlic, and bell peppers in oil.
2. Add chicken, soup, tomato sauce, water, spices, and corn.
3. Bring to a boil.
4. Cover and simmer 45 minutes, stirring occasionally.
5. Crush tortilla chips into each bowl.
6. Ladle soup over the top.
7. Sprinkle with cheese.
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