Chicken Enchilada Soup Recipe
Ingredients
| Corn tortillas | 1 Dozen | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5 gm), crushed | |
| Vegetable oil | 2 Tablespoon | |
| Canned chopped green chilies | 4 Ounce (Undrained) | |
| Canned beef broth | 14 1⁄2 Ounce (Undiluted) | |
| Canned chicken broth | 10 3⁄4 Ounce (Undiluted) | |
| Canned cream of chicken soup | 10 3⁄4 Ounce (Undiluted) | |
| Canned chicken | 6 3⁄4 Ounce (Chunk Style) | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Steak sauce | 1 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Shredded cheddar cheese | 12 Ounce | |
| Paprika | To Taste |
Nutrition Facts
Serving size
Calories 649 Calories from Fat 442
% Daily Value*
Total Fat 50 g76.5%
Saturated Fat 15.2 g76%
Trans Fat 0 g
Cholesterol 48.6 mg16.2%
Sodium 863.4 mg36%
Total Carbohydrates 34 g11.4%
Dietary Fiber 2 g8.1%
Sugars 1.5 g
Protein 16 g32.6%
Vitamin A 18.9% Vitamin C 11.5%
Calcium 38% Iron 13.3%
*Based on a 2000 Calorie diet
Directions
Cut remaining tortillas into triangles, and fry in hot oil until crisp, set aside.
Saute onion and garlic in 2 tablespoons hot oil in a Dutch oven.
Add remaining ingredients except cheese and paprika, bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add tortilla strips and cheese, simmer, uncovered, 10 minutes.
Sprinkle with paprika, and serve with reserved tortilla chips.
Chef
