Chicken Enchilada Soup


Terrytx posted 04-23-98

Chicken Enchilada Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen corn tortillas,divided
vegetable oil
1 small onion -- chopped
1 clove garlic -- crushed
1 (4 oz.) can green chilies -- undrained
1 (14-1/2 oz.) can beef broth
1 (10-3/4 oz.) can chicken broth
1 (10-3/4 oz.) can cream of chicken soup
1 (6-3/4 oz.) can chunk style chicken
1 1/2 cups water
1 tbl. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
3 cups shredded cheddar cheese or 2-3 cups light chopped velvetta
paprika


Cut 6 tortilla into 1/2" wide strips; set aside.

Cut remaining tortills into wedges and fry in hot oil until crisp; set aside.

Saute onion and garlic in oil in Dutch oven. Add remaining ingredients except cheese and paprika; bring to a boil. Cover, reduce heat and simmer 1 hour.

Add tortilla strips and cheese; simmer, uncovered, 10 minutes. Sprinkle with paprika and serve with reserved chips.

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