Chicken Enchilada Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - olive oil
  • 1 - small onion, chopped
  • 1 cloves - garlic, minced
  • 1 cans - beef broth, 14 oz.
  • 1 cans - chicken broth, 14 oz.
  • 1 cans - cream of mushroom soup, 10-3/4 oz.
  • 1 cans - chopped green chilies, 4 oz.
  • 2 cups - chicken breast, cooked, shredded
  • 1 1/2 cups - cold water
  • 1 tablespoons - worcestershire sauce
  • 1 teaspoons - ground cumin
  • teaspoons - chili powder
  • 1/2 teaspoons - fresh ground black pepper
  • 6 - flour tortillas, cut into 1/2-inch strips
  • 3 cups - cheddar cheese, grated
  • Directions:

    Add olive oil to stockpot.
    Sauté chopped onion and minced onion until onion is soft.
    Stir in beef broth, chicken broth, cream of chicken soup, chopped green chilies, shred chicken breast, cold water, Worcestershire sauce, ground cumin, chili powder, and fresh ground black pepper.
    Bring to a boil over medium-high heat.
    Reduce heat, cover and simmer 60 minutes.
    Stir in tortilla strips and cheese. Simmer 5 additional minutes.

    Brief Description

    Chicken enchilada soup with tortilla strips and cheese.

    Main Ingredient:

    chicken

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 1 hour(s) 10 min

    Posted By:

    llane

    Posted On:

    September 29, 2012

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