Ingredients
4-5 Chicken Breasts
4 Cups water
28 oz. Can Las Palmas Green Chile Enchilada Sauce
6-8 oz. Cans tomato sauce
6-cloves garlic, minced
2-Tbs. Ground Cumin (I use a little bit less)
1-Cup crushed corn tortilla chips
1 can corn (drained)
Preparation
Cook chicken in water. (Season with onions, celery, salt/pepper if desired.) Strain and keep water for soup. Shred chicken, put aside. Add sauces, garlic, cumin and crushed chips. Simmer until thick. Add chicken and corn. Serve with cheese, sour cream, and chips.
(This is an easy recipe to adjust to your own taste. If it’s too spicy, use less than the whole can of enchilada sauce or add more tomato and or chicken stock. If you want it thicker or thinner, use more/less crushed chips.)
