Arlene's Cafe Chicken Enchilada Soup

• minced garlic (in oil, up to 2 T.)
• 2 medium onions (diced)
• 20 ounces stewed tomatoes (two 10 oz cans)
• 20 ounces tomatoes and green chilies (two 10 oz cans)
• 20 ounces enchilada sauce (I used one 19 oz can)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• salt and pepper (to taste)
• 1 cup queso quesadilla pasteurized cheese, grated (Arlene used the Nochebuena brand)
• 1 cup grated cheddar cheese
• 12 corn tortillas (cut in small pieces (12 to 15)
• 14 cup fresh cilantro (chopped)

1. Simmer chicken breasts gently in 2 1/2 quart water for about 1 hour, skimming off scum as it appears.
2. Let chicken cool in resulting broth, then debone and shred, setting it aside.
3. Reserve broth, strain, if desired.
4. In a large stock pot, combine reserved chicken stock, garlic, onion, stewed tomatoes, tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt and pepper.
5. Bring to a boil; reduce heat.
6. Add shredded chicken, Queso Quesadilla cheese, Cheddar cheese and tortilla pieces.
7. Reduce heat to low.
8. Simmer till cheese melts and tortillas soften.
9. Stir often to prevent cheese from sticking to bottom of pot.
10. When cheese has melted, add fresh cilantro and adust seasong.
11. Cool soup to room temperature Cover and store in fridge overnight, letting flavors blend.
12. When ready to serve, bring to simmer over low heat, stirring often.
13. Serve with hot cornbread or hush puppies.

garlic, onions, tomatoes, tomatoes, enchilada sauce, chili powder, cumin, salt, queso quesadilla, cheddar cheese, corn tortillas, fresh cilantro

Taken from www.food.com/recipe/arlenes-cafe-chicken-enchilada-soup-422019 (may not work)