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Enchilada Chicken Soup Recipe

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This recipe for Enchilada Chicken Soup is from The Cook Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ c. Swanson® Chicken Broth
10 (6-inch) corn tortillas, cut into 1/2-inch strips
2 c. prepared enchilada sauce
1 tsp. cumin
4 skinless, boneless chicken breasts, cooked and cubed
1 c. half-and-half
1 tomato, chopped
1 jalapeño pepper, seeded and minced
1 ½ c. shredded Mexican cheese blend
Sour cream (optional)
Tortilla chips
Directions:
Directions:
Mix the broth and tortillas in a 4-quart saucepan. Cook until tortillas soften and broth thickens. Stir in enchilada sauce, cumin, chicken and half-and-half. Heat through.

Serve in bowls topped with tomato, jalapeño and cheese. Top with sour cream, if desired. Serve with tortilla chips.

 

 

 

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