Ingredients
1 can tomato soup
1 can cream of chicken soup
1 14 oz can chicken broth
1 14 oz can enchilada sauce
1/2 cup chopped onion
1/4 chopped red bell pepper
1 lb cooked chicken breast
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground black pepper
corn tortilla, cut into thin strips
shredded cheddar cheese
sour cream, slightly thinned with milk (optional)
Preparation
Combine soups, broth, and enchilada sauce. Pureen in blender or food processor. Add onion and bell pepper. Bring to a poil. Add chicken and reduce heat. Cover and simmer for 10 minutes. Add chili powder, cumin, and pepper. Simmer covered for 10 minutes more. To serve, place fried tortilla strips on top of soup, sprinkle with cheese. Drizzle sour cream on top.
