Enchilada Soup

• 1 small onion, chopped
• 1 Tbsp. steak sauce
• 1 garlic clove, crushed
• 1 tsp. ground cumin
• 2 Tbsp. vegetable oil
• 1 tsp. chili powder
• 1 can cream of chicken soup
• 2 tsp. Worcestershire
• 1 can chicken broth
• 2 Tbsp. enchilada seasoning
• 1 can beef broth
• paprika
• 1 can (4 oz.) chopped green chilies undrained
• 1 bag Tostitos chips
• 1 jar (15 oz.) of queso cheese dip
• 1 1/2 c. water
• 1 to 2 lb. ground meat
• 1/8 tsp. black pepper

1. Saute onion and garlic in oil over medium high heat. Add ground meat to onions and garlic; brown. Add undiluted soups, chilies, water, steak sauce, Worcestershire sauce, cumin, chili powder, pepper, and enchilada seasoning; bring to a boil. Cover and reduce heat; simmer 1 hour. Add chips and queso cheese dip. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.

onion, steak sauce, garlic, ground cumin, vegetable oil, chili powder, cream of chicken soup, worcestershire, chicken broth, enchilada seasoning, beef broth, paprika, green chilies, tostitos chips, queso cheese, water, ground meat, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4548 (may not work)