Today, I'm going to share one of my favorite recipes! This is real winner at our house and we often serve it to guests.
Chicken Enchilada Soup adapted from a cooks.com recipe
1 dozen corn tortillas
1 onion, chopped
4 cloves garlic, minced
2 tablespoon oil plus more for frying
14 1/2 ounce beef broth (we use water with bouillon)
10 ounce chicken broth (ditto with the bouillon)
1 can cream of chicken soup (undiluted)
1 pound baked chicken seasoned with fuego (mixture of spices, I'll have to find the recipe and add later, we make a big batch and use it for fajitas and this soup and any thing else that needs some tasty spicy goodness)
1 1/2 cup water
2 teaspoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chile powder (not the spice mixture, but ground chile peppers)
1/8 teaspoon ground pepper
2 cups Cheddar cheese, grated
Cut all tortillas into 1/2 inch strips and set aside half. Fry remaining half of tortillas in hot oil until crisp. Feel free to salt and then hide. If not, they will all be eaten before the soup is ready.
Saute onion and garlic in 2 tablespoons oil in Dutch oven (any heavy pot will do). Add next 10 ingredients, bring to boil. cover, reduce heat and simmer for one hour. Bring back to almost boil, add unfried tortilla strips and cheese. Simmer uncovered for 10 minutes. Serve with fried tortilla strips.
Makes about 8 cups