Chicken Enchelada Soup

  • 1 small onion, chopped
  • 1 clove minced garlic
  • 2 tablespoons oil
  • 4-ounce can chopped green chilies
  • 1 can beef broth
  • 1 can chicken broth
  • 1 can cream of chicken soup
  • One 16-3/4-ounce can chunk chicken
  • 1-1/2 cups water
  • 1 tablespoon steak sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chill powder
  • 6 corn tortillas cut in half-inch strips
  • 3 cups Cheddar cheese shredded

Saute onion and garlic in oil. Add next 10 ingredients and bring to a boil. Cover and reduce heat. Simmer 1 hour. Add tortilla strips and cheese. Simmer uncovered 10 minutes. Serve with corn chips and chopped green onion as garnish.

Serves 6

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.