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Chicken Enchilada Soup

southern.chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Saute
Dish: 
Soup
Servings: 
8

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