Recipes, memories and random thoughts from my kitchen
Tuesday, January 15, 2008
Tortilla Enchilada Soup
Someone asked for this recipe, which I had on the menu for last night. It is a super-easy crockpot meal, which is why I planned it for a Monday night.
TORTILLA ENCHILADA SOUP
4 cups chicken broth (I use 4 cups water and a teaspoon of chicken Better than Bouillon) 2 cans chicken with rice soup 1 small boneless skinless chicken breast (frozen is fine) 1 cup salsa or picante sauce 1 can red enchilada sauce
Flour tortillas Shredded cheddar cheese OR cubes of velveeta-type cheese
In crock pot combine the broth, soup, chicken breast, salsa, and enchilada sauce. Cook on low for about 4 hours. Remove chicken breast from soup; shred it or cut in small pieces. Return to soup. When ready to eat, cut flour tortillas into strips (scissors work best for this). Put tortilla strips in each bowl and ladle the hot soup on top. Top with shredded cheddar or cubed velveeta. About 6 servings.
This is another favorite in our “rotation” of crockpot meals. It is just delicious and soooo easy. Great with cornbread!
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.