Liz's Spicy Chicken and Green Chile Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a delicious variation of tortilla soup that I got from my wonderful sister, Liz (and then slighly modified)! The secret is the green enchilada sauce - it makes for a nice hot and spicy soup! Enjoy! Ingredients:
3 chicken fillets |
1 (11 ounce) can mexican-style corn |
1 cup chopped onion |
1/2 cup chicken broth |
1 (4 ounce) can diced green chilies |
2 (19 ounce) cans green enchilada sauce |
2 -3 cloves garlic, minced |
1 packet fajita seasoning mix |
shredded monterey jack cheese or mexican blend cheese |
sliced avocado |
1 bag tortilla chips |
1 tablespoon olive oil |
Directions:
1. Rub chicken fillets with fajita seasoning mix.
2. Place chicken in skillet and brown each side.
3. Remove from skillet and allow to cool.
4. Cut into bite-size pieces.
5. Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles.
6. Move to large saucepan.
7. Add enchilada sauce, chicken broth, Mexi-Corn, and chicken.
8. Salt and pepper to taste.
9. Bring to a boil, then turn down to simmer.
10. Allow to simmer for 1/2 hour to 1 hour.
11. Top with cheese, crumpled tortilla chips, and sliced avocado.
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