Thursday, February 19, 2009

Chicken Enchilada Soup

This is one of those recipes that I can't wait for the next day so I can eat the leftovers!

3-4 chicken breasts, boiled and cubed
1/2 c. diced onions
1 T. garlic, minced
4 c. chicken broth
1 c. tomato sauce
1 c. fresh, diced tomatoes
16 oz Velveeta cheese
1 tsp. chili powder
1 small can diced green chilies (optional)
salt and pepper to taste (I never add any)
1 1/2-2 Tbsp Taco seasoning
1/2 tsp. cumin (optional)

Mix together before adding to pot:
1/2 c. corn starch
2 c. cold water

Add all ingredients together. Cook over medium heat until heated through, stirring occasionally. Serve with corn chips, sour cream, grated cheese and salsa.

1 comment:

Matt said...

Ooh, I can't wait to try this!