Recipe(tried): Chicken Enchilada Soup

We like this and you can reduce the fat by using reduced-fat cheese, but don't use no-fat.

* Exported from MasterCook *

Chicken Enchilada Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex

Amount Measure Ingredient -- Preparation Method
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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.

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