Tortilla Soup

Boil & Shred Chicken

Heat together:
1 can chicken broth
1 can corn
1 can diced tomatoes
1 can enchilada sauce (small)
1 can diced green chilies (small)
Shredded chicken
1 tsp. chili powder
1 tsp. cumin

Top with sour cream, grated cheese and tortilla chips.

I usually use 2 chicken breasts and only a ½ can enchilada sauce and ½ can of green chilies. Usually I pour the leftover enchilada sauce and green chilies into a small container and place it in the freezer until the next time I make the soup. I also use chicken boullion and water in place of the broth. A can of broth usually is 14.5 oz. I use 2 cups of water and 2 boullion cubes. This is Emilee’s favorite dinner and we like it with cornbread on the side!