Chicken Cheese Enchilada Soup - cooking recipe

Ingredients
    6 cups chicken broth
    3 fresh tomatoes, chopped
    3 -4 tablespoons butter or 3 -4 tablespoons margarine
    1 large onion, diced
    2 tablespoons fresh minced garlic
    1/4 cup diced canned green chili (or more to taste)
    1 small jalapeno pepper, seeded and finely chopped
    2 teaspoons cumin (can use more to taste)
    2 teaspoons chili powder
    2 tablespoons flour (for a thicker soup add in more)
    2 cups half-and-half cream
    2 cups cheddar cheese, shredded (or more if desired)
    1/2 cup sour cream
    2 cups chopped cooked chicken
    crushed tortilla chips (to garnish)
    cheddar cheese, grated for garnish
Preparation
    In a large pot, bring the chicken broth to a light boil.
    Add in chopped tomatoes; simmer on low.
    Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
    Stir in cumin and chili powder, then flour, blending well.
    Gradually add in the half and half; stir to combine.
    Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
    Add in the cheese and sour cream carefully, stirring often.
    Add in the cooked chicken; mix until combined.
    Top with crushed tortilla chips, and grated cheddar sprinkled on top.

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