Chicken Enchilada Soup
2
People talking
adapted from the Dallas Cowboys' Wives Cookbook
- Ready In:
- 1hr 30mins
- Serves:
- Units:
2
People talking
ingredients
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 1 (14 ounce) can beef broth
- 1 (14 ounce) can chicken broth
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (4 ounce) can chopped green chilies
- 2 cups chicken breasts, cooked and shredded
- 1 1⁄2 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon pepper
- 6 flour tortillas
- 3 cups grated cheddar cheese
directions
- Saute onion and garlic in olive oil. Add the next 10 ingredients;.
- bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
- strips; add with the cheese to the soup. Simmer (uncovered) for 10.
- minutes. Serve.
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RECIPE MADE WITH LOVE BY
@PugMomma Brenda
Contributor
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Good soup! I used leftover rotisserie chicken too. Added two more garlic gloves, half can of corn, and can of diced tomatoes. In the last hour I turned the crockpot to high and through in 6 diced corn tortillas and a chopped up zuchinni.Reply
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We love this soup! It's easy and tastes as if you spent all day cooking it. We make it when we've had rotisserie chicken leftover! YUMMY!Reply
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adapted from the Dallas Cowboys' Wives Cookbook
