Chicken Enchilada Soup
Ingredients:
- 1 1/4 cups chicken broth
- 10 (6 inch) corn tortillas, cut into 1/2 inch strips
- 1 cup green enchilada sauce
- 1 (10 oz) can red enchilada sauce
- 1 teaspoon ground cumin
- 4 cooked, boneless/skinless chicken breast halves
- 1 cup half-and-half
Directions:
- Combine chicken broth and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
- Stir in enchilada sauces and cumin.
- Stir chicken and half-and-half.
- Serve with tortilla chips. Optional garnishes also include: diced tomatoes, sour cream, cheese, avocado, jalapeno, etc.
