Chicken Enchilada Soup

Chicken Enchilada Soup


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


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.

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