"The belly rules the mind."--Spanish Proverb

Enchilada Soup Recipe

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This recipe for Enchilada Soup, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Hoekstra
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14 1/2 oz.) chicken broth
1 jar (15 1/2 oz) Tostita salsa con queso
1/3 cup chopped onion
1/2 cup hominy
1/4 cup Rotel milder tomatoes with green chilis
1 chicken breast, cooked and diced
1 cup milk
1 1/2 T. flour
1 T. cornstarch

Directions:
Directions:
Heat all of the above, stirring frequently. When done, add just a few corn chips. When serving, you may wish to add a few more chips, along with diced tomato, chopped onion, and sprig of parsley or cilantro.

Hint: Wash out your cheese jar with the milk and while doing this, thicken this with the flour and cornstarch. It cleans the jar and saves washing an extra thickening dish.

Personal Notes:
Personal Notes:

 

 

 

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