Chicken Enchilada Soup
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
6 cups
Prep Time
10 minutes
Cook Time
15 minutes
Our Cibolo Junction Tortilla Soup gets even better with the addition of spicy Hatch Red Chile Sauce, lots of melted cheese, and crispy-fried tortilla strips. Make it an easy weeknight meal by adding leftover shredded or rotisserie chicken. Need it even faster? Use pre-made tortilla strips or crushed tortilla chips instead of frying your own.
Ingredients
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1 Tablespoon Vegetable Oil, for frying
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6 Corn Tortillas
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1 Box Cibolo Junction Tortilla Soup Mix
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6 Cups Water
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½ Cup New Mexico Salsa Hatch Red Chile Sauce
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1 Cup Monterey Jack Cheese, shredded
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Rotisserie Chicken, shredded
Directions
Using a knife or pizza cutter, stack the corn tortillas and cut them in half, then cut the two stacked halves into thin strips.
Heat a Tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the tortilla strips and fry until they are crispy and just starting to brown, about 3 minutes. Remove the strips with tongs or a slotted spatula and set aside to drain on some paper towel.
Prepare the Cibolo Junction Tortilla Soup by combining the package contents with 6 cups of water in a 2-quart saucepan and bring to a boil.
Simmer for 10 minutes, then add ½ cup New Mexico Hatch Red Chile Sauce and cook for another 5 minutes.
Remove the soup from the heat and add 1 cup shredded cheese. Stir until the cheese is mostly melted.
Portion the soup into bowls and top with the tortilla strips, shredded chicken, and more cheese, if desired.
