Enchilada Chicken Soup

By calicat

Ingredients

• 3 chicken breasts
• water to boil chicken
• 27 oz. can red enchilada sauce (El Pato)
• 3 diced carrots
• 3 diced stalks of celery
• 1 cup cooked rice (use what you want)
• 2 cups pinto beans (use what you want)
• 2 cups cheddar cheese
• 2 tsp. cumin
• tortillas
• monterey cheese for topping

Preparation

Step 1

Boil chicken, carrots and celery in a large pot with enough water to cover. When chicken is done and veges are tender, reserve water in large pot, shred chicken, add all remaining ingredients. Simmer for 15-20 minutes, or till well blended.
Tear up tortillas when ready to serve and top with monterey jack cheese.