Saturday, November 19, 2011

Cheesy Enchilada Soup


This soup was awesome....Bill ate 2 bowls and said he could eat 3.  It is cheesy and has just the right amount of spice.  I love the crunch from the tortilla chips and the extra cheese on top is yummy :o)

Cheesy Enchilada Soup
source: adapted from Alice G

1 lb cooked and shredded chicken
1 t onion powder
1 t garlic salt
4 C chicken broth
1 C Harina Preparada (white flour tortilla mix...found it at Meijer)
3 C water
1/2 envelope Enchilada sauce mix
14 oz crushed tomatoes
4 oz can diced green chilies
1 t chili powder
1/2 t ground cumin
8 oz Velveeta, diced
1 C Colby Jack Cheese, grated
more grated cheese and tortilla chips for garnish

In large sauce pan place broth, onion powder, garlic salt, enchilada mix, tomatoes and chilies.  Bring to a simmer.  In bowl combine the water and Harina flour, stir to blend.  Add to the large pot.  Add spices and chicken,bring just to a simmer.  Add Velveeta cubes, stir to melt, then add grated cheese, stir until melted.  Simmer 30 minutes or more.  Ladle into bowls in garnish with crushed tortillas and more cheese.

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