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    Chicken Enchilada Soup


    List of Ingredients


    • 1 dozen corn tortillas
    • vegetable oil
    • 1 small onion, chopped
    • 1 clove garlic, crushed
    • 1 (4 ounce) can green chilies, undrained
    • 1 (14-1/2 ounce) can beef broth
    • 1 (10-3/4 ounce) can chicken broth
    • 1 (10-3/4 ounce) can cream of chicken soup
    • 1 (6-3/4 ounce) can chunk style chicken
    • 1 1/2 cups water
    • 1 tablespoon steak sauce
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1/8 teaspoon pepper
    • 3 cups shredded cheddar cheese or 2-3 cups light chopped Velvetta
    • paprika


    Instructions


    1. Cut 6 tortilla into 1/2" wide strips; set aside. Cut remaining tortills into wedges and fry in hot oil until crisp; set aside.

    2. Saute onion and garlic in oil in Dutch oven. Add remaining ingred. except cheese and paprika; bring to a boil. Cover, reduce heat and simmer 1 hour. Add tortills strips and cheese; simmer, uncovered, 10 minutes. Sprinkle with paprika and serve with reserved chips.

    3. Serves 8



 

 

 


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