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Chicken Enchilada Soup with Fresh Salsa
Like a chicken enchilada in a bowl.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
Chicken Enchilada Soup
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1-2 cloves garlic, minced
- 2 chicken breasts
- 3 cups chicken broth
- 1 cup green enchilada sauce
- 1/2 can cream of chicken soup, undiluted
- 1 cup cheddar cheese, shredded
- dash pepper
- 1/2 tsp cumin
- 4 corn tortillas, cut into 1 inch squares
Fresh Salsa
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 2 large tomatoes, chopped
- 1 chili pepper, mild or hot
- 1/2 cup cilantro, chopped
- 1 lime, squeezed
- salt, to taste
Instructions
Chicken Enchilada Soup
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Saute onions and garlic in oil until tender.
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Add broth and chicken breasts. Simmer until the chicken is completely cooked. Remove chicken and allow to cool slightly. Chop or shred chicken.
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Stir the green enchilada sauce and cream soup into the broth. Heat through. Slowly add grated cheese and whisk to melt.
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Add in the cooked chicken, pepper and cumin. Simmer about 10 minutes until warmed completely.
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Add the tortilla pieces and cook for another minute or two until heated.
Fresh Salsa
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Mix all the vegetables and cilantro. Add lime juice and salt. When soup is ready to serve add a tablespoon of salsa on top of bowl.