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Enchilada Soup Recipe

  • 8servings
  • 40minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 (14 ounce) cans beef broth

  2. 2 (14 ounce) cans stewed tomatoes

  3. 1 (28 ounce) can enchilada sauce

  4. 3/4 cup finely chopped onion

  5. 2 garlic cloves minced

  6. 1 teaspoon cumin

  7. 1 teaspoon dried oregano leaves

  8. 3/4 teaspoon pepper

  9. 10 corn tortillas (cut into 1/2 inch strips cooked until crispdrain on paper towels)

  10. 8 ounces shredded monterey jack cheese

  11. 2 cups cooked chicken

Instructions Jump to Ingredients ↑

  1. Photo by: vseward In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.

  2. Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.

  3. (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).

  4. To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese. Yield: serves 8

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