Arlene's Cafe Chicken Enchilada Soup

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“From the 2005 "Las Cocinits de Fiesta", written by some of the hardest working volunteers who put together the huge, city-wide San Antonio, TX Fiesta each spring. I made this for a card party and everyone loved it.”

Ingredients Nutrition


  1. Simmer chicken breasts gently in 2 1/2 quart water for about 1 hour, skimming off scum as it appears. Let chicken cool in resulting broth, then debone and shred, setting it aside. Reserve broth, strain, if desired.
  2. In a large stock pot, combine reserved chicken stock, garlic, onion, stewed tomatoes, tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat. Add shredded chicken, Queso Quesadilla cheese, Cheddar cheese and tortilla pieces. Reduce heat to low. Simmer till cheese melts and tortillas soften. Stir often to prevent cheese from sticking to bottom of pot.
  3. When cheese has melted, add fresh cilantro and adust seasong. Cool soup to room temperature Cover and store in fridge overnight, letting flavors blend.
  4. When ready to serve, bring to simmer over low heat, stirring often. Serve with hot cornbread or hush puppies.

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