Recipes Online: Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup

1 onion; small;
2 tbs olive oil;
1 clove garlic; minced;
2 4 oz cans New Mexico green chilis;
1 can beef broth;
1 can chicken broth;
1 can cream of chicken soup;
2 cans chicken breast; whole rotisserie works best;
1.5 cups water;
1 tbs A-1 steak sauce;
2 tsp worcestershire sauce;
1 tsp cumin;
1 tsp chili powder;
1/8 tsp ground black pepper;
bag cheddar cheese;
bag of santitos chips.


Sauté onion and garlic in hot oil. Add remaining ingredients except cheese, paprika, and chips. Bring to boil, cover and reduce heat. Simmer for one hour. Add cheese and simmer uncovered for 10 minutes. Sprinkle with paprika, if desired. To serve, place tortilla chips in individual bowls and cover with soup. Serve immediately and listen for raves!

You can also add a small jar of Queso to the soup at the very end to spice it up and change it up.

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