Saturday, September 18, 2010

Chicken Enchilada Soup

This taste a lot like the chicken enchilada soup at Chili's!

  • 1 1/4 cups chicken broth
  • 10 (6 inch) corn tortillas, cut into 1/2 inch strips
  • 1 large can red enchilada sauce
  • 1 large can tomato sauce
  • 1 teaspoon ground cumin
  • 4 cooked, boneless and skinless chicken breast halve
  • 2 cup heavy whipping cream
  • 1 tomato, chopped
  • 2 tbl garlic powder
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 cup shredded Cheddar cheese


  1. Combine chicken stock and tortilla strips in a crock 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

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