Chicken Enchilada Soup
Ingredients:
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 2 1/2 cups chicken broth
- 1 cup enchilada sauce
- 1 cup canned diced tomatoes, undrained
- 1/2 teaspoon dried cilantro flakes
- 1/2 teaspoon chili powder
- salt and pepper, to taste
Preparation:
Combine all ingredients in a saucepan. Cover and bring contents to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Garnish with your favorites -- green onion, sour cream, avocado, tortilla chips, etc.
Makes 4 servings.
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