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K-States Chicken Enchilada Sopa Recipe

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This recipe for K-States Chicken Enchilada Sopa, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Kim
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. margarine
1 onion, chopped
2 cloves garlic
3 cans chicken broth, from cooked chicken
12 corn tortillas, cut in strips
3 c. cooked chicken, diced
8 oz. can diced green chiles
1 c. salsa
1 c. lite sour cream
1/4 c. fresh cilantro
1 c. shredded cheddar cheese

Directions:
Directions:
Melt margarine in large soup pot. Add onion and garlic. Cook on low until soft. Add chicken broth and bring to boil. Add tortilla strips and bring to boil again. Add chicken, chile, salsa. Cook over medium heat, but do not boil. Remove from heat. Serve in bowls and top with dollop of sour cream, fresh cilantro and and shredded cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes +
Personal Notes:
Personal Notes:
This is a thick soup, more like a stew. Great for a main dish

 

 

 

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