“Easy and fast to make, has a similar taste to the Chillis Tortilla soup, not only a copy cat recipe, Better....”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. I get the Costco roasted chickens for $5 and filet off some of the chicken, cant tell you how much easier that is and it is good Hormone free chicken.
  2. Use a 3 quart Emeril Hard Enamel Nonstick 3-Quart Sauce Pan with Pour Spouts and Lid.
  3. Put it on your Camp Chef Stove.
  4. Camp Chef Explorer Series EX-60LW 2-Burner Modular Cooking System,.
  5. Put in some Chunky salsa about 2/3 Cup.
  6. I can enchilada sauce (red Mild).
  7. TSP Cumin.
  8. TSP Black pepper large ground.
  9. Fresh cilantro chopped about 1 handful.
  10. Chicken broth, open one can and pour about 1/2 (add more as needed to keep it from getting too thick).
  11. Simmer for a while on lower heat.
  12. Add in 2 cups of chicken (cooked).
  13. and a 1/2 cup of shredded Pepper Jack Cheese.
  14. NOW- Decision time:
  15. you can either add some (nacho or queso or some call it fake cheese) or.
  16. More pepper jack cheese. The "fake cheese" actually gives it the Chilis look of the cheese color (hmmm maybe that is how they do it).
  17. More options:
  18. Now is a good time to add 2/3 cup of instant brown rice (or white or Spanish).
  19. you will need some more Chicken broth to add (luckily you still have 1/2 can).
  20. A couple of diced Jalapenos (don't go nuts).
  21. Simmer some more --.
  22. Shred 2 tortillas, and stir into the soup.
  23. That is it --.
  24. Serve it in bowls and garnish with a few tortilla chips, or those little fancy tortilla chip strips.

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