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Chicken Enchilada Soup I

Kathy
  • minutes
  • Serves 4

INGREDIENTS

1 1/4 cups

chicken broth

10

(6 inch) corn tortillas, cut into 1/2 inch strips

1 cup

green enchilada sauce

1 10 ounce can

red enchilada sauce

1 tsp

ground cumin

4

cooked, boneless and skinless chicken breast halve

1 cup

half-and-half

1

tomato, chopped

1

jalapeno pepper, seeded and minced

1 cup

shredded Cheddar cheese