Chicken Enchilada Soup By: Emma C.
My two young adult CF'ers love when I disguise mushy, leftover enchiladas into something in a different form. I have found that variety is the key to keeping them happy about what they're eating. I've always had them try "adult food," and even as toddlers, they liked some very sophisticated dishes. Keeping this recipe mellower for the younger kids may be the key to getting them to eat it.
- 4 leftover chicken enchiladas
- 3 c chicken broth
- 1/2 c leftover enchilada sauce (optional)
- 1/2 c Cotija cheese
- 1 c shredded Mexican cheese
- 1/2 c chopped cilantro
- 1/2 c sour cream
- Add All Ingredients
In saucepan, heat chicken broth, enchiladas & sauce to boiling.
Turn off heat and use immersion blender to blend until smooth.
Ladle into bowls, and top with cheese, cilantro & sour cream, if desired.
You can change out the chicken flavors for beef broth & beef enchiladas. And, using store-bought broth, or using water & bouillon works fine too. Also, you can make thinly sliced corn tortilla strips, fried in hot oil and seasoned with salt & cayenne pepper. They add a nice crunch & zip to the soup.
- Servings: 4
Amount per serving:
- Calories: 560
- Fat: 30 g
- Sodium: 1880 mg
- Protein: 24 g
- Calcium: 482 mg
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