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Chicken Enchilada Soup
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Brief Description
Chicken enchilada soup seasoned with Ro-Tel tomatoes and enchilada sauce.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 85 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: 1susanne
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Posted On: Sep 28, 2013
Number of Servings:
Ingredients:
- 6 - chicken breasts
- 1 1/2 tablespoons - minced garlic in oil
- 2 - medium onions diced
- 2 cans - stewed tomatoes 10 oz. each
- 2 cans - Ro-Tel tomatoes with green chilies 10 oz. each
- 2 cans - enchilada sauce 10 oz. each
- 1 tablespoons - chili powder
- 2 teaspoons - ground cumin
- - salt and pepper to taste
- 1 1/2 cups - grated queso quesadilla past. cheese
- 1 cups - grated cheddar cheese
- 15 - corn tortillas
- 1/4 cups - fresh chopped cilantro
Directions:
Simmer chicken breasts gently in 2-1/2 quarts of water for about 1 hour, skimming off scum as it appears. Allow chicken to cool in resulting broth; then debone and shred chicken, setting it aside. Reserve broth; strain.
In large stock pot, combine reserved chicken broth, garlic, onion, stewed tomatoes, Ro-Tel tomatoes, enchilada sauce, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat and add shredded chicken, queso cheese, cheddar cheese and tortilla pieces.
Reduce heat to low. Simmer until cheese melts and tortillas soften, stirring often to prevent cheese from sticking to bottom of pot. When cheese has melted, add fresh cilantro and adjust seasonings to suit taste.
For making ahead and storing: cool soup to room temperature; cover and store in fridge overnight.
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