Cheesy Chicken Enchilada Soup
submitted by: Abbe Delanoy

Ingredients -

• 1 Medium Yellow Onion, Chopped
• 2 Teaspoons Fresh Garlic, Minced
• 2 Teaspoons Vegetable Oil
• 4 Cups Chicken Stock
• 1/4 Cup Chopped Green Pepper (Optional)
• 1 (15 Ounce) Can of Tomato Puree
• 1 Teaspoon Finely Minced Jalapeno Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 Teaspoon Sugar
• 1 Teaspoon Chili Pepper
• 1 Teaspoon Worcestershire Sauce
• 1 Teaspoon Zeiders Habanero Hot Sauce
• 4 Teaspoons Flour
• 1/2 Cup Water
• 1lbs. Cooked Chicken, Cubed
• 1 Cup Cream
• 1/4 Cup Fat Free Sour Cream
• 8 Ounces Cheese
• 10 (6 Ounce) Corn Tortillas, 1/4 Inch Strips, Fried
• Fresh Cilantro, Roughly Chopped (Optional)

Prep Time 20 Minutes
Total Time 50 Minutes

Instructions -

• Saute oil, garlic and onions in large pan or Dutch oven until soft.
• Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
• Cut tortillas in 1/4 inch strips and fry in oil or spray with oil and thoroughly mix flour and water, then wisk into soup. Bring to a low boil, then simmer 5 minutes.
• Add chicken and simmer 5 minutes.
• Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temp.
• After service soup, pile tortillas strips into a haystack shape on top of the soup.
• (Optional) garnish with fresh chopped cilantro.