Southwestern Enchilada Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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Very easy, flavorful soup. Low in calories. This was out of a newspaper-food section. Made in crock pot, so easy in summer. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
2 (16 ounce) cans chicken broth |
4 cups water |
1 (16 ounce) package frozen corn |
1 (14 1/2 ounce) can stewed tomatoes, chopped up |
1 medium onion, chopped |
1 poblano pepper, chopped |
2 (4 ounce) cans green chilies |
1/2 teaspoon salt |
1 (1 ounce) package dry enchilada mix |
1 (12 count) package white corn tortillas |
Directions:
1. In a large skillet, saute the cut up chicken (I cut in thin strips).
2. Saute in the hot oil until lightly browned.
3. Transfer to a crock pot.
4. Stir in remaining ingredients.
5. Cover and cook on low 6-8 hours.
6. Cut tortilla strips thin and fry in hot oil until browned.
7. Top each bowl of soup with tortilla strips and shredded cheese.
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