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    Chicken Enchilada Soup


    Source of Recipe


    Lori J

    List of Ingredients




    4 skinless/boneless chicken breasts
    4-6 Bay leaves
    Boil chicken breasts in water w/ bay leaves until no longer pink. Once chicken is done, cool & cut into bite size pieces. Set aside. (I may do this a day or 2 ahead of time then you just mainly have to add remaining ingredients)
    -In a large skillet, sauté:
    2 Tbsp. Olive oil (any oil)
    1 Medium onion
    1 tsp. Garlic Powder
    Once Onion is tender (5-7 min) Add following & sauté:
    2-4 oz. Cans Green Chilies w/ juice
    ½ tsp. Chili powder
    ½ tsp. Cumin
    2 tsp. Dried Cilantro
    Add to kettle of Sautéed ingredients:
    Chopped cooked chicken
    4 C. Water
    1 Can red beans (drain most liquid)
    28 oz. Diced Tomatoes
    28 oz. Tomato Sauce
    4 Chicken bouillon cubes
    2 Cans Black beans
    6 Corn Tortilla’s – cut into 1” squares






    Recipe



    Simmer soup until hot. Serve with sour cream, cheddar cheese & taco chips. Fantastic! Serves a large group. Makes a solid 4 qt. Make sure to buy corn tortilla’s or soup will get mushy w/ flour tortillas. (We have used before & it is not so bad if you are in a pinch)

 

 

 

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