• Chicken Enchilada Soup

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    • 1 doz corm tortillas Vegetable oil
    • 1 sm Onion, minced
    • 1 x Clove garlic, crushed
    • 2 Tbsp. Vegetable oil
    • 1 can (4 ounce) minced green chiles, undrained
    • 1 can (14.5 ounce.) beef broth, undiluted
    • 1 can (10.75 ounce.) chicken broth, undiluted
    • 1 can (10.75 ounce.) cream of chicken soup, undiluted
    • 1 can (6.75 ounce.) chunk style chicken
    • 1 1/2 c. Water
    • 1 Tbsp. Steak sauce
    • 2 tsp Worcestershire sauce
    • 1 tsp Grnd cumin
    • 1 tsp Chili pwdr
    • 1/8 tsp Pepper
    • 3 c. Cheddar cheese Paprika


    1. Cut 6 corn tortillas into 1/2 inch wide strips; set aside. Cut remaining tortillas into triangles and fry in warm oil till crisp; set aside. Sautee onion and garlic in 2 tbsp. warm oil in Dutch oven. Ad next 11 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add in tortilla strips and cheese; simmer, uncovered, for ten min. Sprinkle with paprika and serve with reserved chips. Yeild: 8 c..
    2. Adaptations:1. We use homemade chicken stock and vegetable stock (in place of the beef stock). We use chicken leftover from stockmaking. (We always have lots of stock in the freezer.)
    3. 2. We never make the fresh chips.
    4. 3. Instead of the tortillas added to the broth, we add in hominy-we like it better and it holds longer (good for leftovers). We'll add in 1-2 large cans to this recipe.
    5. 4. We change the seasonings completely-lots of cumin, powdered chiles
    6. (rather than chile pwdr). The steak sauce and the Worcestershire are important though; they help give the soup its enchilada "tone."
    7. 5. We add in more garlic and onions. We also add in fresh chiles when we have them; otherwise we add in frzn green roasted chiles from the previous year's garden.
    8. 6. We add in the cheese at the table; each person can control amount, and the soup reheats better.

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