Chicken Enchilada Soup

Yield: 8 servings
Community Recipe from


  • 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


  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.

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