I’ve made an enchilada soup on the following general guidelines:
2 cups enchilada sauce
1 cup stock (vegetable or chicken)
1/2 cup corn
1/4 cup chiles (hot or mild, as desired)
1/2 cup cooked chicken
1/4 cup cut up tomatoes or salsa
tortillas or tortilla strips
1/2 avocado, cut in slices
cheese shreds
sour cream (optional)
Heat all together until tomatoes are soft and corn is cooked (usually just a few minutes boiling). Serve in bowls and add avocado slices. Top with a spoonful of sour cream, if desired. Sprinkle with cheese shreds and tortillas. Yum!