Jan’s “Get-Well” Chicken Enchilada Soup

This recipe is one I created while trying to duplicate Boston Market's enchilada soup several years ago. It has become a family favorite.

1 T. butter

1 medium onion, chopped

3 cloves garlic, minced

1 can Rotel (diced tomatoes and chilies)

1 or 2 cans chopped green chilies

3 cans chicken broth

¼ - ½ tsp. oregano

¼ tsp. cumin

¼ tsp. dried cilantro or parsley

Dash thyme

Cayenne pepper to taste

Salt & pepper to taste

Crushed tortilla chips

1 deli-roasted chicken, skin and bones removed, meat shredded

Sour cream (optional)

Shredded cheese (optional)

Melt butter in large saucepan. Sauté onion and garlic in butter for one minute. Add Rotel, green chilies, chicken broth, and seasonings; bring to a boil. Add crushed tortilla chips to broth (I don’t measure – I just place a large handful of the chips into a zip-lock sandwich bag and crush them) and reduce heat. Simmer, stirring occasionally, until onion is tender. Stir in shredded chicken and simmer gently until heated through. Ladle into bowls and let everyone add his or her own tortilla chips, sour cream and/or shredded cheese. Makes 4 to 6 servings.

Note: You can vary the spiciness of the broth by changing the type of Rotel you add. There are several varieties available now. This soup seems to possess healing qualities, probably because of the chicken broth and the hot peppers in the Rotel. If you have a chest cold or laryngitis – you need this soup!! It’s delicious, and my family requests it often - although I use the sour cream to tone down the heat a bit for myself. It’s also quick and easy to prepare. Enjoy!