Ingredients
1lb chicken, cooked & shredded
2-4 tbsp. EVOO
1 onion, chopped
3 cloves of garlic, minced
1 jalapeno pepper, seeded and chopped
1 red sweet pepper, chopped
1 28oz can of diced tomatoes (I used fire roasted tomatoes with zesty chiles, onion, etc)
1 10oz can Enchilada sauce, medium heat
2 c chicken stock
2 c vegetable stock
1 tsp cumin
1/2 tsp pepper
1 1/2 c Ditali pasta
Toppings
shredded Cheddar cheese
chopped green onion
toasted Tortilla strips or crushed tortilla chips
chopped fresh Cilantro
Directions
In a large pot, heat 2 tbsp of EVOO over medium heat. Cook garlic, onion, and peppers until onions are translucent, adding additional EVOO if needed. Stir in cumin and cook 1-2 minutes. Stir in diced tomatoes and stocks. Bring to a boil and stir in Enchilada sauce and shredded chicken. Reduce to heat to a simmer and stir in pasta and black pepper. Simmer until pasta is cooked.
*Serve with shredded cheese, green onion, cilantro, and Tortilla strips with a salad for a complete meal.
