Ingredients
The following ingredients have 4 Servings
- 2 cups water
- 1 can chicken broth (14 ounces, or 1 1/2 cups of water and two bouillon cubes)
- 1 can crushed tomatoes (29 ounces)
- 1 can enchilada sauce (11 ounces)
- 1 can chopped green chilies (4 ounces)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1 teaspoon minced garlic (heaping)
- 2-3 cups chicken (cooked and shredded (can use more if you like))
- 2 cups frozen corn (or 2 cans corn, drained)
- 1 small onion (chopped)
- salt and pepper to taste
- 4-5 six-inch corn tortillas
- Optional toppings: cheese, sour cream, etc.
Instruction
- Dump everything except the toppings and corn tortillas in a large saucepot. Place over medium to medium-high heat and bring just to a boil. Reduce heat and simmer for 30 minutes.
- Using a pizza cutter or a knife, cut each tortilla into thin strips. Place in the soup and cook for another 10 minutes before serving.
- Serve soup with desired toppings. It's great if made a day or two ahead of time to make get-togethers easier!
