1 pound boneless, skinless chicken breasts, cooked and shredded
hot sauce to taste
8 oz. shredded cheddar cheese
1 cup light sour cream
garnishes (cilantro, salsa, etc)
Instructions
In a large stock pot, sauté the onions in the olive oil. After 2
minutes, add the chopped green pepper, carrots and celery. Cook
for 5 minutes more, adding chicken stock if needed to prevent
burning. Add the garlic, then 2 cups of the chicken broth, the
tomatoes, the chili powder, and the cumin. Add the tortillas, bring
to a boil and lower heat; simmer for 15 minutes.
Add the remaining chicken broth, the beans, corn and chicken and
bring back to a boil. Simmer for 5 minutes. Add the hot sauce.
Remove from the heat and stir in cheese, a little at a time, stirring
until it melts.
Add the sour cream just before serving, and do not boil again.
Garnish and serve.
Nutrition-
257 calories
8 g. fat
30 mg cholesterol
763 mg sodium
26 g carbohydrates
22 g protein
6 g fiber
Originally Submitted
5/14/2016
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