"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Ritchie
Added: Wednesday, January 4, 2006


1 small onion, chopped
2 tablespoons olive oil
14 ounce can beef broth
10 ounce can cream of chicken soup
1 1/2 cup water
1 teaspoon chili powder
pepper to taste
12 ounce package Velveeta cheese
1 clove garlic, crushed
4 ounce can, chopped green chilies
10 ounce can chicken broth
1 package pre-cooked chicken, cut in chunks
2 teaspoons Worcester sauce
1 teaspoon ground cumin
Flour tortillas

Saute onion and garlic in oil. Add chilies, beef broth, chicken broth, cream of chicken, chicken, water, Worcestershire, chili powder, cumin, and pepper. Bring to a boil. Cover and reduce heat; simmer for 1 hour. Add cheese and tortillas, cut into strips. I usually don't add tortillas because they get soggy. I prefer to dip the tortillas in the soup while eating.

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