Make this easy weeknight meal in 30 minutes.
Make this one pot soup when time is tight and you need to get dinner on the table pronto. Made with pantry items and already cooked chicken, you just need a pot, a spoon and a can opener.
Chicken Enchilada Soup
2 cups of gluten free chicken broth
1 101/2 oz. can gluten free red enchilada sauce
1 14oz. can fire roasted diced tomatoes (Muir Glenn brand used)
1 4oz. can diced green chilies
2 cups cooked chicken, diced
½ tsp. chili powder
1/2 tsp. dried garlic powder
1/2 tsp. ground cumin
1 gluten free corn tortilla, ground in a food processor to crumbs
Garnish: Diced green onions, sour cream, corn tortillas strips, shredded cheese
In a large soup pot, stir everything together except for the garnishes.
Cook over medium high heat for 15 minutes, stirring occasionally.
Reduce heat to low and stir in the ground corn tortilla. Cook for another 10 minutes.
Take off the heat.
Ladle into bowls and top with garnishes. Serve with chips and salsa or guacamole on the side.
Makes 6 to 8 servings
Chips and Salsa or Guacamole
1 dozen corn tortillas
Purchased salsa and /or guacamole
Cut the tortillas into 6 to 8 triangles. Heat the oil in a medium fry pan until hot. Cook the tortilla triangles on both sides until light brown and crisp. Drain on paper towel lined plates. Sprinkle lightly with salt, if desired.
Serve with salsa and / or guacamole
Team Your Gluten Free Kitchen