Chicken Enchilada Soup
by Mrs. Lee
Ingredients
1 lb. chicken breast, whole, sprinkled with Lawry's Garlic Salt
1 T. olive oil (optional)
1 c. water
1 can Cream of Chicken soup
1 T. minced onion
1/4-1/2 t. cumin
1 can red enchilada sauce, mild
1 small call green chilis, diced
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1 c. cheddar cheese, shredded
1 c. sour cream
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Toppings:
1 can olives, sliced
sour cream
extra shredded cheese
tortilla chips
Directions
1. Cook chicken in a frying pan (in olive oil, if desired). Remove chicken and set on cutting board. Deglaze frying pan by adding 1 c. water; pour into large sauce pan. Dice chicken and add to sauce pan.
2. Add cream of chicken, minced onion, cumin and enchilada sauce to chicken. Stir well. Bring to a boil. Turn heat down to low and simmer for 5-10 minutes.
3. About 5 minutes before you plan to eat the soup, add sour cream and cheddar cheese to soup. Mix well until cheese is completely melted. (Do not bring to a boil or cook longer than 5 minutes once you add the cheese or sour cream since we don't want these ingredients to turn grainy or become curdled.)
4. Serve soup topped with olives, sour cream, cheddar cheese and tortilla chips.
Cook's Note: Many other recipes call for masa harina, a special corn dough that is dried and made into flour (NOT corn meal). This one is easy and you can make it without the masa harina. Also, other recipes call for green enchilada sauce. Use whatever your preference is.
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