
Chicken Enchilada Soup
Ingredients
1 cup enchilada sauce
1 cup chicken broth
1 cup cooked chicken shredded or chopped
1/2 cup frozen corn kernels
1/4 cup canned green chiles chopped
1/4 cup onion chopped 1 clove garlic minced
1/2 tsp. oregano
1/4 tsp. ground cumin
shredded cheese
sour cream
chopped tomatoes
chopped cilantro
crumbled tortilla chips
Directions
In a medium-size saucepan, combine all ingredients except cheese and green onion. Bring to a boil, then decrease heat and simmer for 20-30 minutes. Pour soup into bowls. Top with cheese, tomatoes, sour cream, tortilla chips and cilantro. Serve with flour tortillas spread with butter or margarine and honey. Recipe can be doubled. Serves 2-3. * For a richer flavor, saute onion in oil before adding to soup.