Chicken Enchilada Soup
(1)
30 min
This is a Mexican inspired chicken soup. Corn tortillas are simmered with chicken in a creamy enchilada soup. Garnish with tomato, chilli and cheese before serving.
Sarepa
1 person made this
Ingredients
Makes: 4
- 300ml chicken stock
- 10 corn tortillas, cut into 1.25cm strips
- 1 1/2 (395g) jars enchilada sauce
- 1 teaspoon ground cumin
- 4 cooked, boneless and skinless chicken breasts, chopped
- 250ml single cream
- 1 tomato, chopped
- 1 Scotch bonnet chilli, seeded and finely chopped
- 125g grated Cheddar cheese
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and stock thickens somewhat.
- Stir in enchilada sauces and cumin. Stir in chicken and single cream; heat through.
- Divide the soup into four bowls and garnish with diced tomato, Scotch bonnet chilli and cheese.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
I am not a very good cook but thought i best start trying harder...made this while my partner was in work and it tastes soooooo good. Its so easy to make and is very filling and delicious. MUST TRY! - 17 May 2012
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