Enchilada Soup

Name: Enchilada Soup
Ingredients: 3 (14 ounce) cans beef broth; 2 (14 ounce) cans stewed tomatoes; 1 (28 ounce) can enchilada sauce; 3/4 cup finely chopped onion; 2 garlic cloves, minced; 1 teaspoon cumin; 1 teaspoon dried oregano leaves; 3/4 teaspoon pepper; 10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels); 8 ounces shredded monterey jack cheese; 2 cups cooked chicken (optional)

11 ingredients

5 steps

Ingredients

3 (14 ounce) cans beef broth
2 (14 ounce) cans stewed tomatoes
1 (28 ounce) can enchilada sauce
3/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon dried oregano leaves
3/4 teaspoon pepper
10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)
8 ounces shredded monterey jack cheese
2 cups cooked chicken (optional)

Directions

1

In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
2

Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
3

(Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
4

To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
5

ENJOY ~V.