Chicken Enchilada Soup
Maggie Gordon
One of my Mom’s classics - great on a cold winter day!
ingredients
- 6 corn tortillas
- 16 oz cheddar, grated
- 1 C onion, chopped
- 1 clove garlic, crushed
- 2 tbsp vegetable oil
- 4 oz green chiles, canned
- 1 C beef broth, canned
- 1 can chicken broth
- 1 can cream of chicken
- 6 oz chunk chicken, canned
- 1 1/2 C water
- 1 tbsp A-1 sauce
- 1 tbsp worcestershire
- 1/2 tbsp cumin powder
- 1 tsp chili powder
directions
- 1
Sauté onion and garlic in oil in soup pot until transparent. Add remaining ingredients except tortillas and cheese. Simmer for 30 minutes.
- 2
Cut tortillas into 1 inch strips ahead of time to dry out until they curl. Add strips to soup the last 10 minutes.
- 3
Sprinkle grated cheese on top to serve.
Source: Kim McCauley
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews