Chicken-Tomato Enchilada Soup

Cubed cooked chicken breasts are stirred into green enchilada sauce & Rotel tomatoes, and served with sour cream, shredded cheese & chips.

Ingredients:

• 6 cups water (OR three 14 1/2-oz cans chicken broth)
• 2 cans Rotel tomatoes with green chilies
• Four 10 oz cans Old El Paso Green Enchilada Sauce
• 3 whole boneless, skinless chicken breasts
• Sour cream
• Shredded Monterrey Jack cheese
• Tortilla chips for garnish

Directions:

Cook chicken in water about 20-25 minutes or until done. Remove from liquid and set aside. If desired, reserve the cooking liquid, skim off white film, and season liquid with salt and pepper for use here as homemade broth. OR this discard cooking liquid and use canned broth. Mix Rotel Tomatoes and Enchalada sauce into broth. Cook over medium heat about 30 minutes, stirring frequently. Meanwhile remove and discard skin and bones from chicken; cut chicken into cubes. Stir into broth mixture. Ladle soup into bowls, put shredded cheese and a dollop of sour cream on top; serve with tortilla chips.

Number of Servings: 8-10

Notes from the Cook: This soup is a "quick and hearty warm your bones on a cold night" kind of meal. I like to serve it with lime-flavored tortilla chips.