• 6 cups chicken broth
• 3  fresh tomatoes, chopped
• 3-4 tablespoons butter or margarine
• 1 large onion, diced
• 2 tablespoons fresh minced garlic
• 1/4 cup diced canned green chilies(or more to taste)
• 1 small jalapeno pepper, seeded and finely chopped
• 2 teaspoons cumin(can use more to taste)
• 2 teaspoons chili powder
• 2 tablespoons flour(for a thicker soup add in more)
• 2 cups half-and-half cream
• 2 cups cheddar cheese, shredded(or more if desired)
• 1/2 cup sour cream
• 2 cups chopped cooked chicken
• crushed tortilla chips(to garnish)
• cheddar cheese, grated for garnish

Directions
In a large pot, bring the chicken broth to a light boil. Add in chopped tomatoes; simmer on low. Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes. Stir in cumin and chili powder, then flour, blending well. Gradually add in the half and half; stir to combine. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often. Add in the cheese and sour cream carefully, stirring often. Add in the cooked chicken; mix until combined. Top with crushed tortilla chips, and grated cheddar sprinkled on top.
   

• 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

Directions
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.
   

• 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

Directions
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.
   

• 2 Tbsp extra virgin olive oil
• 1 medium onion finely chopped
• 2 14.5oz cans chicken broth
• 1 28oz can mild green enchilada Sauce
• ½ tsp cumin
• ½ tsp roasted garlic seasoning
• 1 4oz can diced green chilies
• 2 14oz cans diced tomatoes undrained
• 8oz sour cream
• 2 Cups shredded cheddar cheese
• 4 large boneless skinless chicken breasts cooked and cubed
• 1 Bag Tortilla Chips

Directions
Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through. Top each soup bowl with a handful of crushed tortilla chips. Enjoy
   

Quick & Easy Cheesy Enchilada Soup Mix Click here for this product!

• 4 to 6 chicken breasts
• 1 cup margarine
• 1 onion, diced
• 1 clove garlic, chopped
• 1 1/2 cups flour
• 1 teaspoon seasoned salt
• 2 teaspoons paprika
• 2 pints sour cream
• 1/4 teaspoon cumin
• 1 can (4 ounces) chopped green chiles

Directions
Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth.
In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce.
   

• 1 tablespoon vegetable oil
• 1/2 lb. of boneless, skinless chicken (breast or thigh), cut into 1/2" cubes
• 1 small yellow onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 2 C Chicken Broth
• 1/2 cup masa harina or instant masa mix
• 1 1/2 cups water
• 2/3 cup enchilada sauce
• 6 oz. Velveeta
• 1 teaspoon salt
• 1 1/2 teaspoon chili powder (more if you'd like it spicier, less if you'd like it mild)
• 1/2 teaspoon cumin
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• juice of 1-2 large limes (your preference)
• Garnish: Shredded cheddar cheese; crumbled corn tortilla chips; 1 large tomato, diced; 2 green onions, chopped; diced avocado

Directions
Add oil to a large pot over medium heat. Add chicken breasts, onions and garlic to pot and sauté over medium heat for about 5 minutes to brown the chicken. Add the chicken broth. Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. The mixture will be thick. Add the masa mixture to the pot with chicken mixture. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Reduce heat, add beans and corn and simmer soup for 30-40 minutes until thick. Add lime juice to taste. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, tomatoes, avocado and green onions.
   

• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 (32-ounce) canchicken broth
• 2 cups chopped cooked chicken breast meat
• 1 (15-ounce) can black beans, rinsed, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (11-ounce) can Mexican-style corn
• 1 (8-ounce) bottle ORTEGA Taco Sauce - Mild
• 1 cup chopped red bell pepper
• 1 (4-ounce) can ORTEGA® Diced Green Chiles
• 2 tablespoons finely chopped fresh cilantro
• 1 garnish tortilla chips, (red & blue), and/or shredded cheddar cheese

Directions
Combine cornstarch and water in small bowl. Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
   

• 1 tablespoon vegetable oil
• 1 lb. of chicken breast fillets (approx. 3 fillets)
• 1/2 cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Garnish
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo

Directions
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
   

Quick & Easy Chicken Enchilada Soup Mix Click here for this product!

• 6 corn tortillas
• 1 sm. onion (chopped)
• 1 clove garlic (crushed)
• 2 tsp. oil
• 1 (14 oz.) can chopped green chiles (undrained)
• 1 (14 1/2 oz.) can beef broth (undiluted)
• 1 (10 3/4 oz.) can chicken broth (undiluted)
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1 (6 3/4 oz.) can chunk style chicken
• 1 1/2 c. water
• 1 tsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper
• 3 c. (12 oz.) shredded Cheddar cheese
• Paprika

Directions
Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil in a Dutch oven. Add next 11 ingredients marked A. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups.
   

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
   

• 1 small onion, chopped
• 1 garlic clove, chopped
• 2 Tbsp. olive oil
• 1 can (14 oz.) beef broth
• 1 can (14 oz.) chicken broth
• 1 can (10-3/4 oz.) cream of chicken soup
• 1 can (4 oz.) chopped green chiles
• 2 cups chicken breast, cooked and shredded
• 1-1/2 cups water
• 1 Tbsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. pepper
• 6 flour tortillas
• 3 cups grated Cheddar cheese

Directions
Saute onion and garlic in olive oil. Add the next 10 ingredients; bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2" strips; add with the cheese to the soup. Simmer (uncovered) for 10 minutes. Serve.
   

• 1 bag tortilla chips, halved
• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil
• 1 sm. jar picante sauce
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 can chunk-style chicken
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper
• 3 c. shredded cheddar cheese
• Paprika

Directions
Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Add 1/2 bag of chips and cheese; simmer, uncovered 10 minutes. Sprinkle with paprika and serve with reserved tortilla chips. Yield: 8 cups.
   

Quick & Easy Chicken Enchilada Soup Mix Click here for this product!

• 1 tablespoon vegetable oil
• 1 lb. of chicken breast fillets (approx. 3 fillets)
• 1/2 cup diced onion
• 1 clove garlic, pressed
• 4 cups chicken broth
• 1 cup masa harina (flour found in baking section of stores)
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Garnish
• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo
• Pico de Gallo
• 2 medium tomatoes, diced
• 1/2 cup diced Spanish onion
• 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
• 2 teaspoons finely minced fresh cilantro
• Pinch of salt

Directions
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
   

• 3 c. chopped cooked chicken breasts
• 1 can chicken broth
• 1/2 c. water
• 1 can hominy, drained
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 can mild enchilada sauce
• 1 t. cumin
• 2 t. chipotle seasoning
• 1/4 t. black pepper
• dash of red pepper
• 1/4 t. chili powder
• 1/2 t. salt

Directions
To start with, I will say that the chicken I used had been pre-spiced from the store. I do most things myself, but have not found the secret formula for preparing fajita meat, so I buy it that way. We had fajitas and this soup is especially designed to use the leftover meat. So, dump the chicken into the crock pot. Then proceed by dumping all of the cans of stuff - chicken broth, water, hominy (or corn if you prefer), beans (black have the most fiber and are therefore the best for you), tomatoes, and enchilada sauce. Of course, feel free to add some green chilis, Tabasco, hot enchilada sauce, etc. Whatever you like is the rule here.  Next add the spices. Again, whatever suits your fancy and/or you have available in the pantry. To me, cumin is an essential spice for Mexican dishes.
   

• 3 14 oz cans beef broth   
• 2 14.5 oz cans stewed tomatoes   
• 1 28 oz can Enchilada sauce   
• 3\4 cup finely chopped onions   
• 2 garlic cloves, minced   
• 1 tsp cumin   
• 1 tsp dried oregano leaves   
• 3\4 tsp pepper   
• 10 6-in corn tortillas (cut into 1\2 in strips cooked until crisp\drain on paper towels)  8 oz Shredded Monterey Jack Cheese

Directions
In large sauce pan combine all ingredients except tortillas and cheese bring to boil; reduce heat to low and simmer uncovered 30 minutes.(Meanwhile in large skillet heat oil - add 1\2 cut strips of tortillas and fry until crisp). To serve soup, place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese. ENJOY
   

• 1 sm. onion, chopped
• 1 clove garlic, minced
• 1 can chicken broth
• 1 can beef broth
• 1 can cream of chicken soup
• 4 oz. can chopped green chilies
• 2 (6 3/4 oz.) cans chunk chicken
• 1 tbsp. A-1 sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. chili powder
• 1 1/2 c. water
• 1/2 tsp. cumin
• 6 tortillas, cut in strips
• 12 oz. Cheddar cheese

Directions
Saute onion and garlic. Add rest of ingredients, except tortillas and Cheddar cheese. Simmer 1 hour. Add tortillas and Cheddar cheese.
   

Quick & Easy Enchilada con Queso Soup Mix Click here for this product!

• 2 chicken breasts skinless boneless
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1-2 teaspoons salt
• 1/4 tsp pepper
• 1/4 - 1/3 c cornstarch
• 8 oz. chopped chile
• 2-3 instant chicken bouillon
• 1/2 c grated cheddar cheese
• 1/4 c 2% milk
• 2 oz tortilla chips

Directions
Boil chicken with onion, celery, salt and pepper in about 3 quarts water in large saucepan for about 30 minutes. Remove chicken and chop meat. Remove as much fat as possible from water. Bring water back to a boil and thicken with cornstarch dissolved in a little water and boil until thick. Add green chile, chicken meat, and bouillon and boil a few minutes. Add cheese and milk. Add a few tortilla chips to pot just before serving, stirring to moistenk and then float a large chip in each individual bowl.
   

• 1 doz. corn tortillas
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tbsp. oil
• 1 (4 oz.) can green chilies (chopped)
• 1 (14 1/2 oz.) can beef broth
• 1 (10 oz.) can chicken broth
• 1 (10 oz.) can cream of chicken soup (undiluted)
• 1 (6 3/4 oz.) can chunk style chicken or use your own boiled chicken
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp.pepper
• 3 c. Cheddar cheese, grated
• Paprika

Directions
Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp (or use corn chips). Set aside. Saute onion and garlic in oil in Dutch oven. Add next 11 ingredients, bring to boil. Cover; reduce heat and simmer 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika and serve with chips. Makes 8 cups.
   

• 1 lb. shrimp, peeled and deveined
• 3 cans chicken broth
• 1 onion, diced
• 1 cup salsa
• 2-3 cloves garlic, minced
• 3 to 4 good sized handfuls of plain tortilla chips
• 2 cans diced green chiles
• 1 cup sour cream
• 1-2 T. butter

Directions
In a large pan, bring broth to a boil. Add tortilla chips and turn off heat. Let stand for 10 minutes. In a skillet over medium high heat, Saute shrimp in butter with garlic and onions until shrimp is pink, around 3 to 4 minutes. Add shrimp mixture to broth. Add green chiles and salsa to broth. Heat thoroughly but do not boil. Stir in sour cream just before serving. Garnish individual bowls with grated cheddar jack cheese, cilantro, and additional tortilla chips.
   

• 2  boneless skinless chicken breasts(cooked and shredded)
• 2 cloves garlic(minced)
• 1 small onion, finely chopped
• 1 tablespoon cooking oil(divided)
• 3(14 1/2ounce)cans chicken broth
• 1(19ounce)can of mild red enchilada sauce
• 1/3 cup masa harina(Corn Flour)
• 1 teaspoon ground cumin
• 1/2-1 teaspoon chili powder
• 10 ounces diced tomatoes(drained) or tomatoes and green chilies(I use Rotel)
• 5  corn tortillas (optional)
• 1-2  avocado(diced)
• 2  green onions(diced)
• 1 cup cheese, blend such as monterray jack/colby or monterey jack pepper cheese
• tortillas, strips or broken up tortilla chips
• 1/4 cup sour cream(I use Fat free)

Directions
In a medium sauce pan heat 1 tsp of cooking oil, sautee garlic and onion until tender and translucent.  Turn heat to low and shred chicken meat into vegetable mixture, stir until combined and heated.  Set aside.  Pour enchilada sauce into a small mixing bowl and add Masa Harina, stir with a whisk until there are no lumps and mixture is smooth.  Heat chicken broth in a large pot and add 1 1/2 cups of Masa Harina/Enchilada mixture to broth.  Stir with a whisk.  Continue to heat and add cumin, chili powder and tomato or tomato and green chili combo.  Bring to a slow boil and reduce heat, add chicken/onion/garlic mixture. Simmer for 20-30 minutes.  Serve with toppings, may add a dollop of sour cream and then sprinkle on toppings of your choice.  Tortilla Strip option: While soup is simmering cut corn tortillas into small strips.  Brush with remaining cooking oil and cook at 350°F for 5-8 minutes until very lightly brown and crisp
   

Quick & Easy Red Enchilada Stew Mix Click here for this product!

• 2 cans condensed chicken with rice soup
• 2 cans chicken broth
• 3 ounces cooked chicken, shredded
• 1 cup Picante Sauce or Salsa
• 1 can red enchilada sauce

Directions
Combine all ingredients in crock pot and cook on low for about 4 hours. Serve with strips of tortillas on top of each bowl of soup and shredded cheese.
   

• 1 1/2 lbs lean ground beef
• 1 cup chopped onions
• 3 tablespoons minced fresh garlic
• 1(10ounce)box green giant shoepeg frozen white corn in butter sauce, thawed
• 1(4ounce)can diced green chilies
• 2(14ounce)cans beef broth
• 2(9ounce)cans enchilada sauce
• 1 tablespoon ground cumin
• 3 cups cooked wild rice
• 1/2 cup minced fresh cilantro
• salt & pepper
• 2 cups shredded monterey jack pepper cheese

Directions
In large suacepan, brown beef, onion and garlic- drain fat. Add corn, chilies, beef broth, enchilada sauce and cumin. Cook uncovered over medium heat about 15 minutes. Add wild rice and cilantro. Simmer 5 minutes; season with salt and pepper. Ladle into soup bowls, top with cheese.