The original recipe we started with was Hot Chicken Enchilada Soup from Cooks.com. We were looking for something similar to the enchilada soup that Chili's serves. It's better in my opinion.
1 doz. corn tortillas 1 onion, chopped 4 cloves garlic, minced 2 tbsp. oil 1 (14 1/2 oz.) can beef broth 1 (10 oz.) can chicken broth 1 (10 oz.) can cream of chicken soup (undiluted) 1 (6 3/4 oz.) baked fuego chicken* 1 1/2 c. water 2 tsp. Worcestershire sauce 1 tsp. ground cumin 1 tsp. chile powder (spicy not the soup stuff) 1/8 tsp.pepper 2 c. Cheddar cheese, grated Paprika
Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining tortillas into thin strips and fry in hot oil until crisp, salt to taste. Set aside.
Saute onion and garlic in oil in Dutch oven. Add next 9 ingredients, bring to boil. Cover; reduce heat and simmer 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika and serve with chips. Makes 8 cups.
*Baked Fuego Chicken is boneless skinless chicken breast rubbed with Fuego seasoning and then baked until done in a 350 degree oven
Fuego Spice Mix taken from Chevy's Tex Mex cookbook
1/4 cup paprika
2 teaspoons cayenne
2 tablespoons salt
2 teaspoons white pepper
2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons chili powder (The soup seasoning not the spicy stuff)
2 tablespoons oregano
Directions: Combine all ingredients, mixing well. Store in an airtight container for up to 6 months