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Chicken Enchilada soup


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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