Southern Fried Fitness Recipe Box
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Chicken Enchilada Soup
- Ingredients
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 4 ounces Cheddar cheese, shredded, to garnish
- 1 teaspoon ground cumin
- 4 cups cooked chicken breast, 1/2-inch pieces, thawed if frozen
- 1 cup Half & Half
- 1 (10-ounce) can red enchilada sauce
- 1 (10-ounce) can green enchilada sauce
- 10 corn tortillas, torn into 1-inch pieces
- 1 (14-ounce) can chicken broth
- Sour cream, to garnish
- Crushed tortilla chips, to garnish
- Directions
- Combine chicken broth and tortilla pieces in a large pot. Cook over medium heat until tortilla pieces soften and broth thickens a little. Stir in enchilada sauces and cumin. Stir in chicken and Half & Half; heat through. Add diced tomatoes and chilies; simmer 5 minutes. Divide among 4 serving bowls and garnish with shredded cheese, sour cream, and crushed tortilla chips.
