Recipe for a serious chicken enchilada/tortilla soup?

CHICKEN ENCHILADAS + TORTILLA SOUP





3 chicken breasts


2 cups chicken broth


1 can Rotel tomatoes


corn tortillas


chopped onions


shredded chedar cheese


1 2/3 cup chicken broth


1/3 cup sour cream


1/4 cup flour


1 small can green chillis





Cook chicken in broth and rotel until you can easily shred it with a fork


Prepare tortillas by quick dipping in warm oil and draining in paper towel.





Fill each tortilla will chicken, a sprinkl eof onions and chesse. Roll and place in oven proof pan.





To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil. Pour over rolled tortillas. Cover with aluminum foil and bake at 350 degrees for 20-25 minutes.





You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.Recipe for a serious chicken enchilada/tortilla soup?
CHICKEN, LIME AND TORTILLA SOUP





1/2 lb. chicken breast, boneless and skinless


4 cups chicken stock


juice of 3 limes


1/2 cup tomato juice


1/2 cup chopped red bell pepper


1 tsp. chopped green chilies


1 jalapeno, chopped


1/4 cup cilantro, chopped


2 tsp. Worcestershire sauce


3 green onions, chopped


1/4 cup rice


1/4 cup corn


1 avocado per each bowl (diced small)


1 cup mixed Mexican cheese (shredded)


1 tsp. minced garlic


1/2 tsp. ground black pepper


salt to taste


tortilla strips





Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.


While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.





Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.





Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

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