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Chicken Enchilada Soup



Ingredients -

2 tablespoons Olive Oil
1 Small Onion, chopped
1 Garlic Clove, minced
1 (14 ounces) can Beef Broth
1 (14 ounces) can Chicken Broth
1 (10-3/4 ounces) can Cream of Chicken Soup
1 (4 ounces) can chopped Green Chiles
2 cups Cooked and Shredded Chicken Breast
1-1/2 cups Cold Water
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/2 teaspoon Fresh Ground Black Pepper
6 Flour Tortillas, cut into 1/2" strips
3 cups grated Cheddar Cheese






Preparation:

1. Add olive oil to stockpot.

2. Sauté chopped onion and minced onion until onion is soft.

3. Stir in beef broth, chicken broth, cream of chicken soup, chopped green chilies, shred chicken breast, cold water, Worcestershire sauce, ground cumin, chili powder, and fresh ground black pepper.

4. Bring to a boil over medium-high heat.

5. Reduce heat, cover and simmer 60 minutes.

6. Stir in tortilla strips and cheese. Simmer 5 additional minutes.

7. Serve hot.

 

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