Chicken Enchilada Soup
- 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
- 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..
- 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.)
- 2. We never make the fresh chips.
- 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.
- 4. We change the seasonings completely-lots of cumin, powdered chiles
- (rather than chile pwdr). The steak sauce and the Worcestershire are important though; they help give the soup its enchilada "tone."
- 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.
- 6. We add in the cheese at the table; each person can control amount, and the soup reheats better.
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