Chicken Enchilada soup
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