Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
To make tortilla strips, stack tortillas and cut in half. Cut each half-stack into thin strips. Spread strips on a baking sheet. Bake at 350 degrees, tossing frequently, for 15 minutes or until crispy and starting to lightly brown.
Ingredients
2 teaspoons
oil
1 cup
chopped onion (about 1 medium)
2 cloves
garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon
ground cumin
1 can
(16 ounces) navy beans
1 can
(28 ounces) diced tomatoes
2 cans
(14.5 ounces each) fat-free chicken broth (see notes)
1 can
(8 ounces) tomato sauce
2 cans
(4 ounces each) chopped green chilies
2 teaspoons
dried oregano
2 cups
chopped cooked chicken
1⁄2 cup
chopped fresh cilantro
1 cup
shredded cheese
10 thin corn tortillas
Directions
Heat oil in a large pot. Add onion, garlic, and cumin, and sauté until onion is softened but not browned.
Drain and rinse beans. Add drained beans, tomatoes with liquid, and chicken broth. Heat to a boil. Reduce heat.
Stir in tomato sauce, chilies, oregano, and chicken. Simmer 15 minutes.
When ready to serve, stir in cilantro and 1 cup cheese until melted. Serve tortilla strips on the side as soup toppings.
Refrigerate leftovers within 2 hours.
Notes
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
To make tortilla strips, stack tortillas and cut in half. Cut each half-stack into thin strips. Spread strips on a baking sheet. Bake at 350 degrees, tossing frequently, for 15 minutes or until crispy and starting to lightly brown.
Submitted by susan sandperl on Tue, 05/28/2019 - 13:15
I've made this recipe for four grade groups. The first for 1st and 2nd graders: A Big BIG hit! All students asked for seconds! I recently made it again for 3rd and 4th grades and once again almost a 99% "LOVED it" response! One little guy told me, "This is my new pizza!" Now, that's quite a compliment! I use both white and black beans and I use the food processor on 1 or 2 cans of beans, in order to make the soup just a bit thicker.
Submitted by dragonldy74 on Thu, 02/01/2018 - 16:49
I have made this twice now, and it's always so delicious! And I'm taking a tripled amount of it for a Super Bowl party this Sunday with friends so we'll have something healthy to enjoy along with the tasty but not-so-healthy snacks.
3 Comments for "Chicken Enchilada Soup"
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Submitted by susan sandperl on Tue, 05/28/2019 - 13:15I've made this recipe for four grade groups. The first for 1st and 2nd graders: A Big BIG hit! All students asked for seconds! I recently made it again for 3rd and 4th grades and once again almost a 99% "LOVED it" response! One little guy told me, "This is my new pizza!" Now, that's quite a compliment! I use both white and black beans and I use the food processor on 1 or 2 cans of beans, in order to make the soup just a bit thicker.
Susan Sandperl, Myrtle Point Extension
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Submitted by dragonldy74 on Thu, 02/01/2018 - 16:49I have made this twice now, and it's always so delicious! And I'm taking a tripled amount of it for a Super Bowl party this Sunday with friends so we'll have something healthy to enjoy along with the tasty but not-so-healthy snacks.
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Submitted by LesleyJ on Wed, 12/14/2011 - 16:45I loved the cilantro flavor and it looked/tasted amazing!