I apologize for my posts being picture-less lately. I plan to have the time to sit down tonight to get them ready for posting. We'll see if it happens, but it is my plan!
I love chicken enchilada soup. Homemade Gourmet makes a to-die-for mix, but I don't know anyone who sells that stuff anymore. Boo! So, I'm going to make this one instead.
6 corn tortillas
1 sm. onion (chopped)
1 clove garlic (crushed)
2 tsp. oil
1 can chopped green chiles (undrained)
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 or 2 chicken breasts (boiled and shredded)
1 1/2 cups water
1 teaspoon steak sauce
2 teaspoon worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
3 cups cheddar cheese (shredded)
Cut the tortillas into 1/2 inch strips and set aside. Saute the onion and garlic in oil in a large pot. Add everything but the tortillas, cheese, and paprika. Cover, heat over medium-low, and simmer for 1 hour. Add the tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika, and serve with tortilla chips.