EASY ENCHILADA SOUP

▢1 tablespoon olive oil ▢1 onion diced ▢4 cloves garlic minced ▢1 quart water ▢6 teaspoon chicken bouillon powder ▢15 ounces tomato sauce ▢28 ounces red enchilada sauce ▢1 tablespoon chili powder ▢1 tablespoon cumin ▢2 chicken breasts shredded or cut into bite sized pieces ▢6 corn tortillas cubed ▢8 ounces American cheese cubed ▢16 ounces sharp cheddar cheese grated

INGREDIENTS

In a 5 qt dutch oven heat 1 tablespoon olive oil over medium heat on the stovetop. Once heated, add in diced onion.  Cook until softened.

STEP 1

Add in minced garlic and cook until fragrant.  About 1 minute.

STEP 2

Pour in water and then dd tomato sauce, enchilada sauce, cooked chicken, diced corn tortillas, cumin, chicken bouillon and chili powder.  Simmer soup for 15 minutes.

STEP 3

Add in American and sharp cheddar cheese and stir until cheese is completely melted.

STEP 4

Serve immediately in bowls.  Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.

STEP 5

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