Chicken Enchilada Soup
This recipe may look lengthy, but it goes together in a jiffy! Serve it with a simple salad of ripe tomato and avocado drizzled with lime vinaigrette dressing.
Equipment
- stockpot
Ingredients
- 1 onion chopped
- 1 clove garlic pressed
- 1 to 2 t. 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 c. water
- 12-1/2 oz. can chicken drained
- 4- oz. can chopped green chiles
- 2 t. Worcestershire sauce
- 1 T. steak sauce
- 1 t. ground cumin
- 1 t. chili powder
- 1/8 t. pepper
- 6 corn tortillas cut into strips
- 1 c. shredded Cheddar cheese
Instructions
- In a stockpot over medium heat, sauté onion and garlic in oil.
- Add remaining ingredients except tortilla strips and cheese; bring to a boil.
- Cover; reduce heat and simmer for one hour, stirring occasionally.
- Uncover; stir in tortilla strips and cheese.
- Simmer an additional 10 minutes.