Tortilla Enchilada Soup
submitted by Mrs. T4 cups chicken broth
2 cans chicken with rice soup
1 small boneless skinless chicken breast (frozen is fine)
1 cup salsa or picante sauce
1 can red enchilada sauce
Flour tortillas
Shredded cheddar cheese OR cubes of velveeta-type cheese
In crock pot combine the broth, soup, chicken breast, salsa, and enchilada sauce. Cook on low for about 4 hours. Remove chicken breast from soup; shred it or cut in small pieces. Return to soup.
When ready to eat, cut flour tortillas into strips (scissors work best for this). Put tortilla strips in each bowl and ladle the hot soup on top. Top with shredded cheddar or cubed velveeta. About 6 servings.
This is another favorite in our "rotation" of crockpot meals. It is just delicious and soooo easy. Great with cornbread!
posted by Unknown @ 8:41 AM
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