Chicken Enchilada Soup Recipe

• 6 corn tortillas
• 1 sm. onion (minced)
• 1 clove garlic (crushed)
• 2 teaspoon oil
• 1 (14 ounce.) can minced green chiles (undrained)
• 1 (14 1/2 ounce.) can beef broth (undiluted)
• 1 (10 3/4 ounce.) can chicken broth (undiluted)
• 1 (10 3/4 ounce.) can cream of chicken soup (undiluted)
• 1 (6 3/4 ounce.) can chunk style chicken
• 1 1/2 c. water
• 1 teaspoon steak sauce
• 2 teaspoon Worcestershire sauce
• 1 teaspoon grnd cumin
• 1 teaspoon chili pwdr
• 1/8 teaspoon pepper
• 3 c. (12 ounce.) shredded Cheddar cheese
• Paprika

1. Cut 6 tortillas into 1/2 inch strips (set aside).
2. Saute/fry onion and garlic in oil in a Dutch oven.
3. Add in next 11 ingredients marked A.
4. Cover, heat and simmer for 1 hour.
5. Add in tortillas and cheese.
6. Simmer uncovered for 10 min.
7. Sprinkle with paprika.
8. Serve with tortilla chips.
9. Makes 8 c..

corn tortillas, onion, clove garlic, oil, green chiles, beef broth, chicken broth, cream of chicken soup, chunk style chicken, water, steak sauce, worcestershire sauce, grnd cumin, chili pwdr, pepper, cheddar cheese, paprika

Taken from cookeatshare.com/recipes/chicken-enchilada-soup-37339 (may not work)