Chicken Enchilada Soup

This recipe is a Jared Eliason specialty. There is a restaurant in Heber City (which Jared frequents because it is close to the Provo River) that serves enchilada soup. Jared went on a quest to find the recipe. He modified a few to come up with this.

One recipe was enough to feed the Jared Eliason and Bennett clan at our recent getaway to Katmai Roost. We wish more family could have been there!

an up-close look at this shows the traditional olive-on-each-finger by Caleb, the cutie!

Chicken Enchilada Soup

1 large onion, chopped

1-2 bell peppers (any color)

1-2 garlic cloves, chopped

2 T. extra virgin olive oil

1 (14 oz.) can beef broth

1 (14 oz.) can chicken broth

1 (14 oz.) can diced tomatoes

2 (10 oz.) cans cream of chicken soup

2 (4 oz.) cans chopped green chilies

4 c. chicken breasts, cooked and shredded

1-1/2 c. water

2 T. Worcestershire sauce

1-1/2 t. ground cumin

1/2 t. chili powder

1/2 t. ground black pepper

1/2 bunch cilantro, chopped

Toppings:

6-10 flour tortillas, cut into 1/2 inch pieces

3 c. grated cheese

sour cream

Preparation:

Add olive oil to large stockpot. Heat over medium high heat. Add onion and bell peppers, sauté 2 minutes. Add garlic and sauté additional minute. Add beef broth, chicken broth, tomatoes, cream of chicken soup, chopped green chilies, shredded chicken breast, water, Worcestershire sauce, cumin, chili powder, and black pepper to stockpot. Reduce heat to low and simmer 1/2-1 hour. Add cilantro prior to serving.

To Serve:

Add tortilla strips, cheese, and sour cream to individual serving bowls. Ladle hot soup into bowls and serve.

by Sarah, wife of Barbara's son Jared