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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from Cooking for a Cure with Team Tiara!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 to 6 chicken breasts, cooked, deboned and shredded (reserve stock)
2 qt. chicken stock
1 to 2 Tbs. minced garlic in oil
2 medium onions, diced
2 -- 10-oz. cans stewing tomatoes
1 -- 10-oz. can RoteŠl tomatoes
2 -- 10-oz. cans red enchilada sauce
1 Tbs. chili powder
2 tsp. cumin
Salt and pepper to taste
1 to 2 cups grated Queso Quesadilla cheese
1 c. grated cheddar cheese
12 to 16 corn tortillas, cut into small pieces
1/4 c. fresh chopped cilantro
Directions:
Directions:
In a large stock pot, combined reserved chicken stock, garlic, onion, stewing tomatoes, RotelŠ tomatoes, enchilada sauce, chili powder, cumin, salt and pepper. Bring to boil, reduce heat to simmer. Cook about 20 minutes. Add shredded chicekn, Queso Quesadilla cheese, cheddar cheese and tortilla pieces. Stir constantly to prevent cheeses from sticking to bottom of pot. Simmer until cheese melts and tortillas soften. Add fresh cilantro. Cool to room temperature. Store covered in refrigerator overnight allowing flavors to blend. When ready to serve, reheat over low heat, stirring often. Serve with hot cornbread.

 

 

 

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