Chicken Enchilada Soup

Community Recipe from

Ingredients

  • 6 corn tortillas
  • 2 tablespoon(s) vegetable oil
  • 1 small onion chopped
  • 1 clove(s) garlic crushed
  • 1-4oz can(s) green chiles chopped, undrained
  • 1-15oz can(s) beef broth undiluted
  • 1-10oz can(s) chicken broth undiluted
  • 1-10oz can(s) cream of chicken soup undiluted
  • 1-6oz can(s) chunk-style chicken
  • 1 1/2 cup(s) water
  • 1 tablespoon(s) steak sauce
  • 2 teaspoon(s) worchestershire sauce
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) chili powder
  • 1/8 teaspoon(s) pepper
  • 3 cup(s) cheddar cheese shredded
  • paprika

Preparation

  1. Cut tortillas into 1/2-inch wide strips; set aside. Saute onion and garlic in hot oil in a Dutch oven. Add next 11 ingredients and bring to boil. Cover, reduce heat, and simmer 1 hour. Add tortilla strips and cheese; simmer, uncovered, for 10 mins. Sprinkle with paprika and serve with tortilla chips.
September 2012

This recipe is a personal recipe added by EuropeanMama and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Enchilada Soup Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy