Chicken Enchilada Soup

4
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.

Rating:

★★★★★ 1 vote

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

How to Make Chicken Enchilada Soup

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.

Printable Recipe Card

About Chicken Enchilada Soup

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




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