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
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.
Add in minced garlic and cook until fragrant. About 1 minute.
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.
Add in American and sharp cheddar cheese and stir until cheese is completely melted.
Serve immediately in bowls. Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.