Chicken Enchilada Soup

One of my favorite winter recipes is Chicken Enchilada Soup. My recipe is a watered down version with no vegetables mixed in ’cause that’s how it like it. I make a big pot for dinner and eat the rest for lunch for the next week. It’s one of the few leftovers I look forward to eating.

Chicken Enchilada Soup
*Recipe derived from several different recipes watered down to suit my family’s taste.

1 small onion, chopped (see, there is actually a vegetable in this recipe)
1 clove garlic, crushed
2 tablespoons vegetable or olive oil
1 (14 ounce) can beef broth
1 (10 3/4 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1 cup cooked and shredded chicken breast meat (or large can chunk-style chicken)
1 1/2 cup water
1 1/2 tablespoons Worcestershire sauce
1 tablespoon steak sauce (optional for added flavor)
1 teaspoon ground cumin
1/8 teaspoon pepper
2 cups shredded cheddar cheese
1 package corn tortillas, cut in strips (or 1 bag tortilla chips)

Saute onion and garlic in oil. Add remaining ingredients except cheese and tortillas/chips. Bring to a boil. Cover, reduce heat and simmer one hour.

*If using corn tortillas, cut into 1/2″ strips and crip in frying pan using additional oil while soup is simmering.

Add cheese and 1/2 back of crushed ships or 1/2 the tortilla strips. Simmer, uncovered 10 minutes. Serve with remaining cheese and tortilla strips/chips.