Red Enchilada Soup

Easy soup for a busy day. 

4 C water
4 generous tsps chicken base

1 Medium onion chopped and microwaved for 1 minute
4 cloves of garlic
2 13 oz cans chicken breast, shredded, don’t drain
2 tsp ground cumin
2 10 oz cans of red enchilada sauce
1 15 oz can black beans – optional
1 1/2 cups salsa

Sour cream, shredded cheddar, chopped green onions

Bring the water to a boil.  Add the chicken base and stir until thoroughly mixed.  Add the other ingredients and heat until serving temperature.  Top with sour cream, shredded cheddar and chopped green onions.  Serve with cheddar cheese crisps. 

Cheese Crisps

Heat oven to 400º.  Line baking pan with silicone sheet.  Drop level tablespoons of cheese on the sheet and then flatten the mounds.  Bake for 5 minutes.  Serve warm.  Let any leftovers dry overnight and then place in a sealed plastic bag.

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