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chicken enchilada soup

(1 rating)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

My family thinks this is just the best stuff ever! I like to make extra chips with it and serve them with fresh salsa or guacamole.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken enchilada soup

  • 12
    corn tortillas
  • 2 Tbsp
    vegetable oil + more for deep frying
  • 1 sm
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 can
    (4 oz.) chopped green chilis, undrained
  • 1
    (14 1/2 oz.) can beef broth
  • 1
    (14 1/2 oz.) can chicken broth
  • 1
    (10 3/4 oz.) cream of chicken soup, undiluted
  • 2 lb
    chicken breast, cooked and cubed
  • 1 Tbsp
    steak sauce
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
    ground black pepper
  • 3 c
    shredded cheddar cheese
  • 1 1/2 c
    milk
  • paprika

How To Make chicken enchilada soup

  • 1
    Cut 6 tortillas into 1/2 inch wide strips. set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp, set aside.
  • 2
    Saute onion and garlic in 2 Tbsp. hot oil in a Dutch oven. Add remaining ingredients except for tortilla strips, cheese and paprika; bring to a boil. Cover and reduce heat and simmer 20 minutes.
  • 3
    Add tortilla strips and cheese; simmer uncovered 5 minutes. Sprinkle with paprika, and serve with reserved fried tortilla chips. Yield about 8 cups.
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