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“a hearty soup”
READY IN:
2hrs 30mins
SERVES:
12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Grill chicken and peppers on grill. Peel peppers and remove seeds. Chop. Combine chopped chicken, roasted peppers, whole tomatoes, enchilada sauce, onion, green chiles and garlic in stock pot. Add water, chicken broth and beef broth. Add cumin and chili powder, salt, pepper, red pepper and bay leaf. Cover and bring to a boil, then simmer and cook for 2 hours. Lightly brush tortillas in vegetable oil. Cut into 2 1/2 x 1/2" strips. Grill until crisp and sprinkle with grated colby/monterey jack cheese and serve with soup, Garnish with avocado and sour cream.

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