This soup has similar ingredients to the Creamy Chicken Enchilada Casserole we make. However, the stand out ingredients are Beef Broth and Steak Sauce. They really kick this soup up a notch. We feed 7 of us on most nights, Dale and I, Papa Don and 4 kids. So I doubled it and I am glad I did, we barely had a bowl left!
Chicken Enchilada Soup
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Ingredients
- 3 whole Chicken Breasts, Seasoned And Boiled, Then Shredded
- 1 whole Small Onion Chopped
- 1 whole Garlic Clove, Pressed
- 2 Tablespoons Butter
- 4 ounces, weight Can Chopped Green Chilies
- 15 ounces, fluid Chicken Broth
- 15 ounces, fluid Beef Broth
- 10 ounces, weight Cream Of Chicken Soup
- 1 Tablespoon Steak Sauce
- 2 teaspoons Worcestershire Sauce
- 1-½ cup Water
- 1 teaspoon Cumin
- 1 dash Chili Powder (optional)
- Shredded Mozzarella Cheese, Corn Chips
Preparation Instructions
Place 3 chicken breasts in a large saucepan and fill with water, add a few dashes of salt. Boil until chicken is done, about 20 minutes. Drain water and shred breasts with fork. Set aside.
In large soup pot, saute chopped onion and 1 garlic clove, minced in 2 Tablespoons butter. Once the onion softens, add all other ingredients (except garnishes and chicken) and bring to a rolling boil. Turn heat to medium-low and stir in chicken shreds. Simmer 30 minutes to meld flavors.
Serve with freshly shredded mozzarella cheese and Fritos corn chips.
Delish!
~T
4 little Fergusons 