How to make chicken enchilada soup

This soup is made with corn tortilla thickened chicken broth, cans of red and green enchilada sauce, cooked cubes of chicken and half-and-half. Garnish with grated cheese, tomato, jalapenos and serve with tortilla chips.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 1/4 cups chicken broth 10 (6 inch) corn tortillas, cut into 1/2 inch strips 1 cup green enchilada sauce 1 (10 ounce) can red enchilada sauce 1 teaspoon ground cumin 4 cooked, boneless and

1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
2. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
3. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.