You are here

Chicken Enchilada Soup

southern.chef's picture
  Corn tortillas 1 Dozen
  Vegetable oil 1 Cup (16 tbs)
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), crushed
  Vegetable oil 2 Tablespoon
  Canned chopped green chilies 4 Ounce (Undrained)
  Canned beef broth 14 1⁄2 Ounce (Undiluted)
  Canned chicken broth 10 3⁄4 Ounce (Undiluted)
  Canned cream of chicken soup 10 3⁄4 Ounce (Undiluted)
  Canned chicken 6 3⁄4 Ounce (Chunk Style)
  Water 1 1⁄2 Cup (24 tbs)
  Steak sauce 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Ground cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 12 Ounce
  Paprika To Taste

Cut 6 tortillas into 1/2-inch-wide strips, set aside.
Cut remaining tortillas into triangles, and fry in hot oil until crisp, set aside.
Saute onion and garlic in 2 tablespoons hot oil in a 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 tortilla chips.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 651 Calories from Fat 441

% Daily Value*

Total Fat 50 g76.3%

Saturated Fat 15.4 g77.1%

Trans Fat 0 g

Cholesterol 61.3 mg20.4%

Sodium 893 mg37.2%

Total Carbohydrates 33 g11.1%

Dietary Fiber 2 g8.1%

Sugars 1.5 g

Protein 18 g36.2%

Vitamin A 18.9% Vitamin C 11.5%

Calcium 38% Iron 13.3%

*Based on a 2000 Calorie diet

Chicken Enchilada Soup Recipe