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Cheesy Chicken Enchilada Soup
submitted by: Abbe Delanoy

Ingredients -

  • 1 Medium Yellow Onion, Chopped
  • 2 Teaspoons Fresh Garlic, Minced
  • 2 Teaspoons Vegetable Oil
  • 4 Cups Chicken Stock
  • 1/4 Cup Chopped Green Pepper (Optional)
  • 1 (15 Ounce) Can of Tomato Puree
  • 1 Teaspoon Finely Minced Jalapeno Pepper
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Sugar
  • 1 Teaspoon Chili Pepper
  • 1 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Zeiders Habanero Hot Sauce
  • 4 Teaspoons Flour
  • 1/2 Cup Water
  • 1lbs. Cooked Chicken, Cubed
  • 1 Cup Cream
  • 1/4 Cup Fat Free Sour Cream
  • 8 Ounces Cheese
  • 10 (6 Ounce) Corn Tortillas, 1/4 Inch Strips, Fried
  • Fresh Cilantro, Roughly Chopped (Optional)

Prep Time 20 Minutes
Total Time 50 Minutes

Instructions -

  • Saute oil, garlic and onions in large pan or Dutch oven until soft.
  • Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
  • Cut tortillas in 1/4 inch strips and fry in oil or spray with oil and thoroughly mix flour and water, then wisk into soup. Bring to a low boil, then simmer 5 minutes.
  • Add chicken and simmer 5 minutes.
  • Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temp.
  • After service soup, pile tortillas strips into a haystack shape on top of the soup.
  • (Optional) garnish with fresh chopped cilantro.
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