Monday, February 09, 2009

Enchilada Soup

Another one I modified from the Sandra Lee cookbook. I've never made soup before, and I was surprised by how easy and filling this was. Serves about 4 (husband and I had leftovers).

Extra-virgin olive oil - Using Sandra Lee's Food Network pal Rachael Ray's term, EVOO!
1 lb. ground chicken or turkey
Chopped onion - enough to fill bottom of a large pan
2 cans chicken broth (4 cups)
1 medium can queso cheese dip - the kind you dip with nachos
1/2 packet enchilada seasoning
1 can Mexican tomato puree with chilies
1 tsp. crushed garlic
Sprinkling of fresh cilantro - You're supposed to add this, but we didn't have any.

Using a large pot, cook chicken/turkey with onion and EVOO. When meat is no longer pink, add broth, queso, enchilada seasoning, tomato puree, and garlic. Bring soup mixture to a boil, then reduce heat and simmer for 10 minutes. Add cilantro. Serve with tortilla chips--I used multigrain chips. This would be easy to make meatless as well, and probably even quicker.

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