CHICKEN ENCHILADA SOUP
Ready in about 15 minutes or less!
- 6 corn tortillas
- 1 sm. onion (chopped)
- 1 clove garlic (crushed)
- 2 tsp. oil
- 1 (14 oz.) can chopped green chiles (undrained)
- 1 (14 1/2 oz.) can beef broth (undiluted)
- 1 (10 3/4 oz.) can chicken broth (undiluted)
- 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
- 1 (6 3/4 oz.) can chunk style chicken
- 1 1/2 c. water
- 1 tsp. steak sauce
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/8 tsp. pepper
- 3 c. (12 oz.) shredded Cheddar cheese
- Paprika
Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil. Add ingredients. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups. |
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