Victors Ring Of Fire Enchilada Soup Recipes

Steps:

• Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
• Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
• Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

Steps:

• Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Steps:

• In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
• Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
• (Meanwhile in lg skillet heat oil - add 12 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 ~V.

Steps:

• Cook taco seasoning, potatoes, carrot, and chicken broth until carrot and potatoes are done.
• Then add other ingredients and let boil.