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Enchilada Soup Recipe

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This recipe for Enchilada Soup, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Montalbano
Added: Wednesday, October 17, 2007


1 small onion
1 Tbsp Steak sauce
1 clove garlic, crushed
1 tsp ground cumin
2 Tbsp vegetable oil
1 tsp chili powder
1 can cream of chicken soup
2 tsp worchestershire sauce
1 can chicken broth
2 Tbsp enchilada seasoning
1 can beef broth
1 can (4 oz.) chopped green chilies undrained
1 bag Tostito chips
1 jar (15oz) queso cheese dip
1 1/2 c. water
1-2 lbs ground meat
1/8 tsp black pepper

(If you like chicken instead of meat, substitute 3 boneless skinless chicken breasts, cooked and cut into chunks. Also use the water from cooking the chicken for the 1 1/2 c. needed in the soup.)

Saute onion and garlic in oil over med. high heat. Add ground meat to onions and garlic and brown the meat. Add undiluted soups, chilies, water, steak sauce, Worchestershire, cumin, chili powder, pepper and enchilada seasoning; bring to boil. Cover, reduce heat and simmer 1 hour. Add crushed chips (the more chips, the thicker the soup) and queso cheese dip. Simmer, uncovered 10 minutes. Sprinkle with paprika and serve.

For more flavor, add chips and salsa into your bowl of soup.




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