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Mama B's Enchilada Soup Recipe

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This recipe for Mama B's Enchilada Soup, by , is from The Bertoglio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 small onion, chopped

1 garlic clove, crushed

2 tablespoons vegetable oil

1 (14 ounce) can beef broth

1 (10 ¾) can condensed cream of chicken soup

1 (10 ¾) can chicken broth

1 (4 ounce) can chopped green chiles, undrained

1 (6 ¾ ounce) can chuck-style chicken or cooked white meat chicken, cut into chunks

1 ½ cups water

1 tablespoon steak sauce

2 teaspoons Worcestershire sauce

1 teaspoon each: ground cumin and chili powder

1/8 teaspoon freshly ground black pepper

6 corn tortillas cut into ½-inch strips

4-8 ounces Mexican Velveeta cheese (mixed with 1/4-1/2 cup milk)

Sauté onion and garlic in oil in a 3-quart pot over medium-high heat. Add undiluted soups (beef broth, cream of chicken soup and chick broth_. Chiles, chicken, water, steak sauce, Worcestershire, cumin, chili powder, and pepper; bring to boil. Cover, reduce heat and simmer 1 hour. Add tortillas and cheese. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.




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