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Chicken Enchilada Soup
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Rose Teapot
| 2 Tb. | vegetable oil |
| 1 small | onion, chopped |
| 1 | clove garlic , crushed |
| 1 can (4 oz.) | chopped green chilies |
| 1 can (14 1/2 oz.) | beef broth, undiluted |
| 1 can (10 3/4 oz.) | chicken broth |
| 1 can | cream of chicken soup, undiluted |
| 1 can (6 3/4 oz.) | chunk-style chicken, or 2 c. cooked, chopped chicken |
| 1 1/2 c. | water |
| 1 Tb. | steak sauce |
| 2 tsp. | Worcestershire sauce |
| 1 tsp. | ground cumin |
| 2 tsp. | chili powder |
| 1/8 tsp. | pepper |
| 1 (16 oz.) pkg. | Velveeta cheese, cubed |
| 6 | corn tortillas |
Saute onion and garlic in oil in a Dutch oven. Add next 11 ingredients; bring to a boil. Cover, reduce heat and simmer 1 hour. Add tortillas (cut into 1/2" wide strips) and cheese; simmer, uncovered, 10 minutes.
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