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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (374g) Recipe makes 10 servings |
||
| Calories 219 | ||
| Calories from Fat 95 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 1779mg | 74% | |
| Potassium 269mg | 7% | |
| Total Carbohydrate 21.6g | 7% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 5.5g | ||
| Protein 11.6g | 23% | |
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Enchilada Soup
By: Chef~V
Sep 13, 2006
This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.
SERVES 10
Ingredients
- 3 (14 ounce) cans beef broth
- 2 (14 ounce) cans stewed tomatoes
- 1 (28 ounce) can enchilada sauce
- 3/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon pepper
- 10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)
- 8 ounces shredded monterey jack cheese
- 2 cups cooked chicken (optional)
Directions
1
In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.2
Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.3
(Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).4
To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.5
ENJOY ~V.
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- Course > Soups
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Lainey6605
On Feb 14, 2008
This is an awesome-tasting soup and so simple to make. I will definitely be making this again and again.
From: Mommy Diva
On Aug 26, 2007
Delicious flavor my family will continue to ask for! Super easy dinner too...I love this one - it goes into my keeper recipes! We made it on the spicy side (like we like it) and I served it with cheese, the corn strips and lime sour crema - YUM!!! Thanks for another great one, V!!
From: Chef Bee
On Jan 14, 2007
Delicious! I added a can of black beans and a can of corn. I will definately make it again and I may add rice next time too. Thank you for this recipe.
From: cookiedog
On Jan 4, 2007
Very easy recipe with wonderful flavor. I used El Pato Mexican tomato sauce (which is extremely spicy) instead of the enchilada sauce because it is what I had on hand. I also used cheddar instead of jack. I think a dollop of sour cream and some sliced avocado would be nice with this. I am putting this in my keeper file for cold chilly days!
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