This Southwestern inspired recipe takes the flavor of enchiladas and turns it into a hearty soup that is loaded with chicken, veggies, and Foothill Farms Enchilada Sauce.
|1 bag||Foothill Farms Cream Soup Base & Sauce Starter (#096T or #067T)|
|1 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms Enchilada Sauce (#V532)|
|1/2 gal||Hot water (180°-190°F)|
|2 cups||Diced onion|
|2 cups||Chopped tri-colored bell peppers|
|2 cups||Canned whole kernel corn, drained|
|2 cups||Diced chicken, fully cooked|
|Shredded cheddar cheese|
|Tortilla chip strips|
Pour 1 gal water into mixing bowl. Pour Cream Soup Base Mix (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
In a separate mixing bowl, pour 1/2 gal water in bowl. Pour Enchilada Sauce Mix (8 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
In a pot, sauté onions and peppers until they become soft, about 4-6 minutes.
Add Cream Soup, Enchilada Sauce, corn and chicken to pot.
Stir and bring to serving temp (145F). Never boil. Top with cheese and tortilla strips.