Chicken Enchilada soup
INGREDIENTS
  • 1 16 oz package dried navy beans
  • 1/2 tsp vegetable oil
  • 1 c minced onion
  • 2 cloves minced garlic
  • 1 28 oz can tomatoes, drained
  • 2 14 1/2 oz cans fat free chicken broth
  • 1 1/2 c chopped fresh cilantro
  • 1 8 oz can tomato sauce
  • 2 4 oz cans chopped green chilies
  • 2 tsp dried oregano
  • 2 c chopped cooked chicken
  • 2 cups shredded 2% milk sharp chedder cheese, divided
  • 10 thin corn tortillas
DIRECTIONS
  1. soak beans according to package directions.
  2. Drain and rinse beans.
  3. Heat oil in a 6 quart pot.
  4. Add drained beans, drained tomatoes and broth
  5. Heat to a boil
  6. Reduce heat and cover
  7. Simmer on low heat for 1 hour, stirring occasionally
  8. Puree mixture with a hand blender and return to pot
  9. Stir in tomato sauce, chilies, cilantro, oregano and chicken
  10. Simmer 15 mins
  11. When ready to serve, stir in 1 cup cheese until melted
  12. Serve remaining 1 cup cheese and tortilla strips on the side as soup toppings.
  13. To make tortilla stris, stack tortillas and cut in half
  14. Cut each half stack into thin strips
  15. Spread strips on a baking sheet
  16. Backe at 350 degrees, tossing frequently for 15 mins or until cispy and starting to lightly brown