Recipe: Enchilada Soup (3)

CHICKEN ENCHILADA SOUP

4 cans (10 3/4 oz each) cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 to 6 chicken breast halves, cooked and shredded
1 pint Half & Half
2 cups milk
Salt and-or chili powder to taste

Mix everything together and heat thoroughly.

Serve as a main dish with crushed tortilla chips.

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CHICKEN ENCHILADA SOUP (using picante sauce)
Makes 8 cups

1 small onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 small jar picante sauce
1 (14 to 16 oz) can beef broth
1 (14 to 16 oz) can chicken broth
1 (10 3/4 oz) can condensed cream of chicken soup
1 can chunk-style chicken
1 1/2 cups water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
3 cups shredded cheddar cheese
Paprika
1 bag tortilla chips, halved, divided use

Saute onion and garlic in 2 tablespoons hot oil in Dutch oven.

Add remaining ingredients except cheese, paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour.

Add 1/2 bag of chips and cheese; simmer, uncovered 10 minutes.

Sprinkle with paprika and serve with reserved tortilla chips.

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ENCHILADA SOUP (using tomato sauce)
Servings: 4-6

2 cans (16 oz. each) tomato sauce
1 (16 oz.) can mild enchilada sauce
1 (16 oz.) can chili beans
1 medium can sliced olives
1/2 bunch green onions, chopped
1 cup sour cream
1/2 cups each Cheddar and Monterey Jack cheese, grated
1 dozen corn tortillas, cut to 1-inch squares
2 cups chicken broth used as necessary for thinning
Garnish:
sour cream
cilantro
avocado slices

Simmer first 5 ingredients together for 1 hour, to blend flavors.

Add next 4 ingredients with the water. Heat thoroughly, but avoid boiling.

Serve with warm tortillas and fresh melon. May be frozen.