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Chicken Enchillada Soup




Source of Recipe


Unknown


List of Ingredients





1 Spanish onion, peeled
4 cloves garlic, peeled
1 4oz can diced green chilies
6 cups chicken broth (3 cans)
2 tbs olive oil
1 tsp red chili powder
2 tsp ground cumin
3 tbs. tomato paste (freeze the rest for later use in zip loc bag)
1 lb thinly sliced chicken breast (or 7-8 chicken tenders)
1 cup grated cheddar cheese
1 lime
salt and pepper to taste

1. Puree first 3 ingredients together in food processor. Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute. Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors)
2.Add in thinly sliced chicken breast and simmer about 15 more minutes. Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
3.Before serving stir in a cup of cheddar cheese until melted.
4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
FOR LEVEL 2:
After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
Continue on to step 2.



Recipe