Friday, January 20, 2017

Chicken Enchilada Soup

Chicken Enchilada Soup 

 1 med. onion, chopped 
 1 clove garlic, pressed 
 1 to 2 teaspoons oil 
 14-1/2 oz. can beef broth 
 14-1/2 oz. can chicken broth 
 10-3/4 oz. can cream of chicken soup 
 1-1/2 cup water
 12-1/2 oz. can chicken, drained 
 4-oz. can chopped green chiles 
 2 teaspoons Worcestershire sauce 
 1 Tablespoon steak sauce 
 1 teaspoon ground cumin 
 1 teaspoon chili powder 
 1/8 teaspoon pepper 
 6 corn tortillas, cut into strips 
 1 cup shredded Cheddar cheese (Mild or Sharp)               



 1. In a stockpot over medium heat, sauté onion and garlic in oil. 
Add remaining ingredients except tortilla strips and cheese; 
bring to a boil. 

 2. Cover; reduce heat and simmer for one hour, stirring occasionally. 

 3. Uncover; stir in tortilla strips and cheese. Simmer an additional 
10-12 minutes. 

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