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Ruth's Chicken Enchilada Soup Recipe

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This recipe for Ruth's Chicken Enchilada Soup, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Tuesday, January 22, 2008


1 Cup Rice
2 Tbsp. Bacon Drippings
1 Med. Onion, chopped
1 Green Pepper, chopped
1 (15oz.) Can Tomatoes, diced
1 Tsp. Chili Powder
1 Tsp. Salt
1 Cup Water
1 (15oz.) Can Refried Beans
1 (15oz.) Can Pinto Beans, drained
2 Oz. American Cheese
1 (15oz.) Can Enchilada Sauce
1 (10oz.) Can Chicken Broth
Tapatillo Red Pepper Sauce to Taste
2 Cups Half and Half
2 Cups Water (more or less)
1 Roasted Chicken, boned and shredded

Combine rice and bacon drippings in frying pan. Heat stirring constantly until rice is golden brown. Add onion and green pepper to hot rice and saute until onion is transparent and beginning to brown. Add the tomatoes, chili powder salt and water and bring to boil. Reduce heat, cover and simmer for 25 minutes. Then fluff with fork. Combine remaining ingredients, except for shredded chicken, in a stockpot and heat over medium heat stirring constantly until it reaches a boil. Turn off heat. Add rice and chicken and stir gently. May add more water if too thick. Serve in bowls and top with crushed tortillas chips, grated cheese, sour cream, chopped green onions and/or chopped cilantro.




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