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Auntie Pasto's Enchilada Soup
Recipe By: Housron Chronicle-1/13/99

1/8 cup veg. oil
3/4 cup chopped red onion
1/2 cup seeded poblano pepper
8 (6") corn tortillas
5 teaspoons minced garlic
1/2 cup chicken seasoned stock base
3/4 gallon water
6 tablespoons chili
6 tablespoons cumin
1 1/2 teaspoons minced jalapeno
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 cups masa harina
1 quart 2% low-fat milk
1 quart heavy whipping cream
1 cup sour cream
1/2 pound jalapeno Jack cheese -- grated
Pico de gallo
fried corn tortilla strips
grated jalapeno Jack cheese

Heat oil in large stockpot and saute onions, poblano, tortills and garlic. Add chicken base (Minor's preferred),, water, chili powder, cumin, jalapeno, salt and pepper. Simmer 10 min. or until tortilla begin to break apart. Puree mixture in blender until smooth. Return soup to pot. Mix masa with milk and whisk into soup. Reduce heat and cook 10 min or until soup thickens. Soup should still be bubbly hot. Stir in whipping cream, sour cream, and cheese. Remove from heat. Garnish.

Chicken Enchilada Soup
Servings : 8

1 doz corn tortillas
veg oil
1 small onion -- chopped
1 clove garlic -- crushed
1 (4oz) can green chilies -- undrained
1 (14-1/2 oz) can beef broth
1 (10-3/40z) can chicken broth
1 (10-3/4oz) can cream of chicken soup
1 (6-3/4oz) can chunk style chicken
1 1/2 cups water
1 tbl steak sauce
2 tsp worcestershire sauce
1 tsp cumin
1 tsp chili powder
1/8 tsp pepper
3 cups shredded cheddar cheese or 2-3 cups light
chopped velvetta
paprika

Cut 6 tortilla into 1/2" wide strips; set aside. Cut remaining tortills into wedges and fry in hot oil until crisp; set aside. Saute onion and garlic in oil in Dutch oven. Add remaining ingred. except cheese and paprika; bring to a boil. Cover, reduce heat and simmer 1 hr. Add tortills strips and cheese; simmer, uncovered, 10 min. Sprinkle with paprika and serve with reserved chips.