Chicken Enchilada Soup I

Cooking Recipes Catalogue

This soup is made with corn tortilla thickened chicken broth, cans of red and green enchilada sauce, cooked cubes of chicken and half-and-half. Garnish with grated cheese, tomato, jalapenos and serve with tortilla chips.

INGREDIENTS (for 4 servings):


  • 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.