Recipe - Chicken Enchilada Soup

1 Dozen corm tortillas
Vegetable oil
1 small Onion; chopped
1 Clove garlic; crushed
2 tablespoon Vegetable oil
1 cn (4 oz) chopped green chiles;
undrained
1 cn (14.5 oz.) beef broth;
undiluted
1 cn (10.75 oz.) chicken broth;
undiluted
1 cn (10.75 oz.) cream of chicken
soup; undiluted
1 cn (6.75 oz.) chunk style
chicken
1 One half cup Water
1 tablespoon Steak sauce
2 teaspoon Worcestershire sauce
1 teaspoon Ground cumin
1 teaspoon Chili powder
1/8 teaspoon Pepper
3 cup Cheddar cheese
Paprika

Cut 6 corn tortillas into One half inch wide strips; set aside. Cut remaining
tortillas into triangles and fry in hot oil until crisp; set aside. Sautee
onion and garlic in 2 tbsp. hot oil in Dutch oven. Ad next 11 ingredients;
bring to a boil. Cover, reduce heat, and simmer 1 hour. Add tortilla strips
and cheese; simmer, uncovered, for ten minutes. Sprinkle with paprika and
serve with reserved chips. Yeild: 8 cups.

Adaptations:

1. We use homemade chicken stock and vegetable stock (in place of the beef
stock). We use chicken leftover from stockmaking. (We always have lots of
stock in the freezer.)

2. We never make the fresh chips.

3. Instead of the tortillas added to the broth, we add hominywe like it
better and it holds longer (good for leftovers). We'll add 12 large cans
to this recipe.

4. We change the seasonings completelylots of cumin, powdered chiles
(rather than chile powder). The steak sauce and the Worcestershire are
important though; they help give the soup its enchilada "tone."

5. We add more garlic and onions. We also add fresh chiles when we have
them; otherwise we add frozen green roasted chiles from the previous year's
garden.

6. We add the cheese at the table; each person can control amount, and the
soup reheats better.

Posted to FOODWINE Digest by Kari WhittenbergerKeith
kariwk@OREGON.UOREGON.EDU on Dec 12, 1997