Chicken Enchilada Soup

• 12 cups water
• 1 Tablespoon Salt
• 1/2 teaspoon White Pepper
• 1/2 teaspoon Ground Cumin
• 1 Jalapeno Pepper, sliced
• 1 cup chopped Yellow Onion, divided
• 3 Whole Chicken Breast with skin & ribs
• 2 Tablespoons Olive Oil
• 26 ounce can Red Enchilada Sauce
• 1/2 cup chopped Fresh Cilantro
• 6 Corn Tortillas, cut in 1-inch squares

1. In a stock pot, over high heat, bring water, salt, white pepper, cumin, jalapeno and 1/2 cup onion to a boil. Add chicken and lower heat to medium and cook for 45 minutes or until chicken is cooked through. Remove chicken and strain broth through cheese cloth, reserve 8 cups. Shred chicken.
2. In stock pot, heat olive oil and saute 1/2 cup onion over medium heat until tender. Add chicken broth, enchilada sauce and cilantro. Turn heat to high and bring to a boil. Add chicken and tortillas and boil for 5 minutes or until tortillas start to break up. Serve hot, garnish with cilantro, cheese and sour cream.

water, salt, white pepper, ground cumin, pepper, yellow onion, chicken, olive oil, red enchilada sauce, fresh cilantro, corn tortillas

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-soup-50105620 (may not work)