Green Chili & Chicken Enchilada Soup

Green Chili & Chicken Enchilada Soup

Homemade - Organic Chicken Broth 6-8 cups

Chicken - Breast, meat only, cooked, roasted, 4 cup, chopped or diced

Fire Roasted Diced Green Chilies, 2 container (8 tbsp ea.) or more if you LOVE green chili's. I use mild.

Chopped Garlic, 4 tsp

Sweet Onion, 1 Medium

chopped jalapeno (amount to your liking for "hotness")

Roasted Ground Cumin - 1 Tablespoon

Enchilada Sauce - Green Chili - Mild - 1 container (1 cup (61 g) ea.)

Unbleached White Flour, 1/8 cup

Butter, 3 Tablespoon

Kirkland Signature - Mexican Blend Cheese, 1 cup

I make my broth from a roasted chicken I cook with olive oil, garlic, rosemary & salt and pepper.

I boil carcass to make the broth. I saute' the chopped onion until soft, and add garlic. Stir a few minutes to bring out the garlic flavor then add i can of the chili's and the Broth. Then I take my Cuisinart wand and puree the broth (while in the pan - or you can put it in a processor or blender with just 2 cups of the broth until smooth and stir back into the soup pot). Add the enchilada sauce. Melt the butter, add the flour and slowly stir into soup base to thicken. Add the chicken, the remaining can of roasted chili's, the cumin & salt and pepper to taste. Serve with sprinkled Mexican Blend Cheese on top & a few crumbled tortilla chips!