Tuesday, October 24, 2017

Enchilada Soup

One day Stacy decided that she wanted some soup, Mexican soup. She didn't want to make one of our other recipes, and being the "Queen of Leftovers" she was able to put together several things we had in the house into a nice broth. Then she wondered what would happen if she added a can of enchilada sauce. Taste it and you'll see what happened. The fact that it is here on the blog tells you all you need to know. --Mark


olive oil
1 medium onion
garlic to taste (optional)
1 can diced green chilies
1 quart chicken or vegetable stock
cooked chicken (or lentils)
1 can enchilada sauce
hot sauce (optional)

shredded cheese
shredded lettuce
sour cream


Heat a small amount of oil in a pot and add the onions and garlic. Saute until soft. Add the green chilies and heat through.

Add stock and heat to a boil.

Add chicken (or lentils) and heat until ready to serve, or until the lentils are cooked.

Add hot sauce if desired.

Top with cheese, lettuce, sour cream, avocado, chips, or anything else that you would like.



You can add water if needed to dilute the flavor or increase the amount of soup desired.

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