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Mom's Chicken Tortilla Soup

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Cook the following in a pot, covered, for 15 minutes:

1 c. water + 2 chicken bouillon cubes or 1 c. chicken broth

2 cans pinto beans, undrained

2 c. enchilada sauce (see recipe below)

1 to 2 cans (4.5 oz.) diced green chilis, undrained

1 c. water (can use this water to rinse out cans, then add to pot)

1/3 c. dried chopped onions

1 to 3 tsp. dried garlic bits

1/4 c. dried bell peppers

1 can corn, drained or a handful of freeze dried corn

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After cooking for 15 minutes, take pot off heat and add: 1 or 2 cans chicken, undrained, break up pieces, if needed, before putting in the hot soup.  Add salt and pepper to taste.  Put lid back on

and let it sit while you prepare toppings such as tortilla chips, grated cheese, cilantro, sour cream. Makes about 6 servings.

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Note: the reason to put the chicken in after the soup is cooked is to avoid stringy chicken that is

over cooked.

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Janet's Easy Inexpensive Enchilada Sauce
I use this in all recipes asking for enchilada sauce. Buying enchilada sauce is way over-priced when you see how easy it is to make at home. This stores in the fridge for about 3 weeks.

1½ to 2 T. chili powder
¼ to ½ tsp. ground cumin
¼ tsp. pepper
½ tsp. garlic salt
½ tsp. onion salt
3 to 4 T. unbleached flour*
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8 oz. can tomato sauce + 3 c. water
2 T. vegetable oil

Mix in a saucepan: first the dry chili powder, cumin, pepper, garlic salt, onion salt, and unbleached flour; mix thoroughly. Add tomato sauce and water; mix with a wire whip until smooth. Heat on medium, stirring occasionally. When hot, stir in the oil. Turn off heat, let sit to meld flavors.

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*this enchilada sauce is not thick, adding more unbleached flour would make a thicker sauce depending upon how much extra flour you add.

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