Chicken Enchilada Soup

By ligibbs

Ingredients

• 2 tablespoons Olive Oil
• 1 Small Onion, chopped
• 1 Garlic Clove, minced
• 1 (14 ounces) can Chicken Broth
• 1 (10-3/4 ounces) can Cream of Chicken Soup
• 1 (4 ounces) can chopped Green Chiles
• 2 cups Cooked and Shredded Chicken Breast
• 1-1/2 cups Cold Water or Milk
• 2 cups crushed tomatoes
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Fresh Ground Black Pepper
• 6 Flour Tortillas, cut into 1/2" strips
• 1/2 pound processed American cheese (Velveeta works
• great!), cut into small cubes

Preparation

Step 1

1. Add olive oil to stockpot.

2. Sauté chopped onion and minced onion until onion is
soft.

3. Stir in chicken broth, cream of chicken soup, chopped green chilies, shred chicken breast, cold water, ground cumin, chili powder, and fresh ground black pepper.

4. Bring to a boil over medium-high heat.

5. Reduce heat, cover and simmer 60 minutes.

6. Stir in tortilla strips and cheese. Simmer 5 additional minutes.

7. Serve hot.