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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Hardy
Added: Monday, January 5, 2009


1 dozen Corn Tortillas
Vegetable oil
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1 small can green chilies, chopped and undrained
1 can beef broth, undiluted
1 can chicken broth, undiluted
1 can cream of chicken soup, undiluted
1 can chunk-style chicken
1 1/2 cups water
1 tablespoon A-1 steak sauce
2 teaspoons Worchestershire Sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
3 cups shredded cheddar cheese

Cut 6 tortillas into 1/2 in wide strips, set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp. Set aside.
Saute onion and garlic in 2 tablespoon oil in a Dutch oven. Add next 11 ingredients, bring to a boil. Cover, reduce heat and simmer 1 hour. Add uncooked tortillas strips and cheese, simmer uncovered 10 minutes. Sprinkle with paprika and serve with reserved fried tortilla chips.

Number Of Servings:
Number Of Servings:
8 cups
Personal Notes:
Personal Notes:
This recipe was given to me by my friend Jan Calongne, one of my church and Mah Jongg friends. Don't be put off by the amount of ingredients or steps required, it is a great soup and I promise you will want to make it often!




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