Chicken Enchilada Soup

Amy Herald

By
@Meave

My family thinks this is just the best stuff ever! I like to make extra chips with it and serve them with fresh salsa or guacamole.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

12
corn tortillas
2 Tbsp
vegetable oil + more for deep frying
1 small
onion, chopped
1 clove
garlic, minced
1 can(s)
(4 oz.) chopped green chilis, undrained
1
(14 1/2 oz.) can beef broth
1
(14 1/2 oz.) can chicken broth
1
(10 3/4 oz.) cream of chicken soup, undiluted
2 lb
chicken breast, cooked and cubed
1 Tbsp
steak sauce
2 tsp
worcestershire sauce
1 tsp
ground cumin
1 tsp
chili powder
1/2 tsp
ground black pepper
3 c
shredded cheddar cheese
1 1/2 c
milk
paprika

Directions Step-By-Step

1
Cut 6 tortillas into 1/2 inch wide strips. set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp, set aside.
2
Saute onion and garlic in 2 Tbsp. hot oil in a Dutch oven. Add remaining ingredients except for tortilla strips, cheese and paprika; bring to a boil. Cover and reduce heat and simmer 20 minutes.
3
Add tortilla strips and cheese; simmer uncovered 5 minutes. Sprinkle with paprika, and serve with reserved fried tortilla chips. Yield about 8 cups.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy