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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from Facebook and Pinterest recipes, 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:  
3 corn tortillas
1-1/2 tablespoons vegetable oil
7 chicken tenders, cut into small pieces
1/4 cup flour
2 14-ounce cans chicken broth
1/2 cup milk
1 8-ounce can tomato sauce
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 dashes (or more) cayenne pepper
1 tomato, seeded and chopped
cheddar cheese

Directions:
Directions:
Preheat oven to 325.  Cut tortillas into very thin strips about two to three inches long; place on a baking sheet.  Bake at 325 for 10 minutes or until crisp.  Set aside.

Add oil to a saucepan.  Place over medium-high heat until hot.  Add chicken pieces and saute 5 minutes or until lightly browned.  Add flour, and cook, stirring constantly for 1 minute.  Stir in the chicken broth, milk, tomato sauce, and spices.  Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

To serve, ladle the soup into individual bowls.  Top with tortilla strips, cheese and tomatoes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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