Chicken Enchilada Soup

Prep Time: 20 Minutes | Cook Time: 25 Minutes
Total Time: 45 Minutes

Serves: 10 | Yields Approx. 10 Cups

Ingredients

2 tablespoons Our Family® 100% Pure Vegetable Oil 

1/2 medium yellow onion, chopped 

1 container (32 ounces) Our Family® Reduced Sodium Chicken Broth 

1 can (10 ounces) enchilada sauce 

2 jars (16 ounces each) medium Our Family® Mild Corn & Black Bean Salsa 

8 (6-inch) corn tortillas, cut into 1/2-inch strips, strips separated 

3 1/2 cups shredded rotisserie chicken meat 

1 1/2 cups Our Family® Shredded Mild Cheddar Cheese 

1/4 teaspoon salt 

Optional garnishes: avocado, Our Family® Sliced Pitted Olives, crispy tortilla strips, fresh cilantro, green onion, Our Family® Hot Sauce, jalapeño pepper, lime wedges and/or sour cream 

Directions

1. In large saucepot, heat oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add broth and enchilada sauce; heat to a boil. Reduce heat to medium-low. Add salsa and tortilla strips; cover and cook 8 minutes or until tortilla strips begin to soften and soup thickens, stirring occasionally. Add chicken; cook 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese and salt. Makes about 10 cups.

2. Serve soup topped with garnishes, if desired.