Chicken Enchilada Soup
Chicken Enchilada Soup is an impressive dinner. Made with 12 corn tortillas, oil to fry tortillas, 2 tbsp. vegetable oil, 1 small onion, chopped and 1 clove garlic, crushed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cut 6 tortillas into 1/2 inch strips; set aside.
Cut other 6 into triangles and fry in hot oil until crisp; set aside.
Saute onions and garlic in oil in a Dutch oven.
Add remaining ingredients except cheese and paprika.
Bring to a boil.
Cover and simmer for 1 hour.
Add tortilla strips and cheese; simmer uncovered for 10 minutes.
Sprinkle with paprika and serve with reserved tortilla fried chips.
Yields 8 cups.
π· Perfect Pairings
Complete your meal with these
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