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Enchilada Soup

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Enchilada Soup
2008-07-25 Side Dish
2.9 28

Enchilada sauce is the base for this Mexican-style soup. Crispy corn tortilla strips add a crunch.

  • Servings: 8


3× 14 oz cans Beef Broth
2× 14.5 oz cans Stewed Tomatoes
1× 28 oz can Enchilada Sauce
¾ cup Finely Chopped Onions
2 Garlic Cloves, minced
1 tsp Cumin
1 tsp Dried Oregano Leaves
¾ tsp Pepper
10 6" Corn Tortillas, cut into ½" strips cooked until crisp/drain on paper towels
8 oz Shredded Monterey Jack Cheese


In large sauce pan combine all ingredients except tortillas and cheese bring to boil; reduce heat to low and simmer uncovered 30 minutes. (Meanwhile in large skillet heat oil - add 1/2 cut strips of tortillas and fry until crisp). To serve soup, place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.