Chicken Enchilada soup

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 16 oz package dried navy beans
1/2 tsp vegetable oil
1 c minced onion
2 cloves minced garlic
1 28 oz can tomatoes, drained
2 14 1/2 oz cans fat free chicken broth
1 1/2 c chopped fresh cilantro
1 8 oz can tomato sauce
2 4 oz cans chopped green chilies
2 tsp dried oregano
2 c chopped cooked chicken
2 cups shredded 2% milk sharp chedder cheese, divided
10 thin corn tortillas


soak beans according to package directions.

Drain and rinse beans.

Heat oil in a 6 quart pot.

Add drained beans, drained tomatoes and broth

Heat to a boil

Reduce heat and cover

Simmer on low heat for 1 hour, stirring occasionally

Puree mixture with a hand blender and return to pot

Stir in tomato sauce, chilies, cilantro, oregano and chicken

Simmer 15 mins

When ready to serve, stir in 1 cup cheese until melted

Serve remaining 1 cup cheese and tortilla strips on the side as soup toppings.

To make tortilla stris, stack tortillas and cut in half

Cut each half stack into thin strips

Spread strips on a baking sheet

Backe at 350 degrees, tossing frequently for 15 mins or until cispy and starting to lightly brown

Questions, Comments & Reviews

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