Tuesday, April 14, 2009

Chicken Enchilada Soup

I like to garnish this soup with tortilla strips. An easy way to make these is to cut corn tortillas into thin strips, spray with cooking oil, sprinkle with salt, and microwave until crisp.
2 1/2 cups chicken broth
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 (10 oz) can green enchilada sauce
1 (4 oz) can chopped green chilies
2 (10 oz) can red enchilada sauce, or one red enchilada seasoning packet, prepared
2 teaspoons ground cumin
4 cooked, boneless and skinless chicken breast halves, chopped or shredded
2 cups half-and-half
Garnish with:
Shredded Cheddar cheese
Sour cream (optional)
Tortilla chips or strips (optional)
Green onions or cilantro (optional)
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
Garnish with and cheese and other desired toppings.

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