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    Chicken Enchilada Soup


    Source of Recipe


    *

    List of Ingredients





    6 corn tortillas
    1 sm. onion (chopped)
    1 clove garlic (crushed)
    2 tsp. oil
    1 (14 oz.) can chopped green chiles (undrained)
    1 (14 1/2 oz.) can beef broth (undiluted)
    1 (10 3/4 oz.) can chicken broth (undiluted)
    1 (10 3/4 oz.) can cream of chicken soup (undiluted)
    1 (6 3/4 oz.) can chunk style chicken
    1 1/2 c. water
    1 tsp. steak sauce
    2 tsp. Worcestershire sauce
    1 tsp. ground cumin
    1 tsp. chili powder
    1/8 tsp. pepper
    3 c. (12 oz.) shredded Cheddar cheese
    Paprika

    Recipe



    Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil in a Dutch oven. Add next 11 ingredients marked A. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups.

 

 

 


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