My picky peter spouse LOVED this soup, thank you Mrs. Dowdle and our teacher potlucks. It's soooo easy and looks so professional! I need a pic of this too, but it's B-E-A-U-tiful with it's creamy, thick soup goodness. I convinced the hubs this could qualify as a stew. Plus, it's one of those greats that you can add what-EVER is in the freezer, zucchini, corn, beans, whatever tickles your toes.
serves a generous 8
3-4 cooked chicken breasts
(I like to bake them 30 min with salt/pepper in a foil covered glass pan, 350, then shred while hot with two forks; it's a pain, but SO worth it!)
1 qt chicken broth
10-12 corn tortillas ... cut into small pieces
1 can hot red enchilada sauce
1 can mild green enchilada sauce
1 can evaporated milk
1 tsp cumin
Bring chicken broth to a low boil. Add corn tortillas and simmer on low until the tortillas melt (approx 15 minutes). Add both cans of enchilada sauce and cumin, let simmer for 15 more minutes. Then add chicken and milk (make SURE it does not boil after you add the milk, I don't know why but Mrs. Dowdle told me)
Garnish with tortilla strips, cilantro, cheese, sour cream, tomatoes, jalapenos, etc.
Finger lickin'... wait it's soup.... so slurpin' good?? you get it. ENJOY!