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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

MOM'S ENCHILADA SOUP Recipe

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This recipe for MOM'S ENCHILADA SOUP is from The Crowe Family Cookbook , 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 QUART CHICKEN STOCK
2 28 OZ CANS LAS PALMAS ENCHILADA SAUCE ( I USE 1 MILD, 1 HOT)
1 1/2 LBS BONLESS CHICKEN PIECES, CHOPPED INTO 1 INCH CUBES
1/2 ONION, DICED
2-3 CLOVES GARLIC, MINCED OR CRUSHED
1 CAN DICED TOMATOES
1 CAN CREAM OF CHICKEN SOUP
2 CUPS VELVEETA, DICED, OR 2 CANS CAMPBELLS CHEESE SOUP OR 1 JAR OF CHEEZE WHIZ
TORTILLAS FOR FRYING OR TORTILLA CHIPS
OIL FOR FRYING
*GARNISH WITH SHREDDED CHEESE OF CHOICE, CILANTRO LEAVES, GREEN ONIONS, SOUR CREAM, LIME OR LEMON*
Directions:
Directions:
IN LARGE STOCKPOT, SAUTE CHICKEN PIECES AND ONION UNTIL BROWNED. ADD GARLIC AND SAUTE FOR 1 TO 2 MINUTES. ADD CHICKEN STOCK, ENCHILADA SAUCE AND CANNED TOMATOES. BRING TO BOIL. ADD CHEESE AND LOWER HEAT TO SIMMER. SIMMER ABOUT 20 MINUTES, OR UNTIL CHEESE IS FULLY MELTED, STIRRING OFTEN. WHILE SOUP IS SIMMERING, FRY TORTILLA CHIPS IF NESSESARY,

SERVE WITH CHIPS AND DESIRED GARNISH.
Preparation Time:
Preparation Time:
45 MINUTES

 

 

 

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