The weather has cooled down, finally! I know a lot of you may have an enchilada soup recipe but this one is just right for the entire family. My kiddos love things a little on the spicy side so you may need to adjust this recipe if your little ones don't like spicy. This is What's Cookin on Beaty's Creek today.
Needed:
5 boneless skinless chicken breast-browned and cut into bite size pieces
1 can Hatch Medium enchilada sauce
1 can Hatch Mild enchilada sauce
1 yellow onion-chopped
2 cloves of garlic-minced
2 pounds American cheese-shredded
1 jalapeno-chopped
6 cups chicken broth
2 T chili powder
1 T cumin
Oil
Cilantro
Sour Cream
Corn Tortillas
Brown chicken breast whole in an oil lined soup pot until golden brown. They will will not be completely cooked. Now cut them into bite size pieces. In same pot saute onion, jalapeno, and garlic. I also add my cumin and chili powder at this time to brown it a little. I like the taste better when I "cook" it a little. Now add your chicken back in with the broth and enchilada sauce. Cook for 1 hour over medium heat. Now add in your shredded cheese and cook for 30 more minutes. Serve with sour cream, more cheese, cilantro and corn tortillas.
No comments:
Post a Comment