Saturday, December 19, 2009

Chicken Enchilada Soup

Every year at the Phelps Halloween Carnival, we have bread bowls and soup. Everyone brings a pot of soup and we always end up with a yummy variety. This year, I tried Marci Phelps' chicken enchilada soup and went back for 3 more bowls. I'm sure there were lots of other good soups there, but I only ate one. It was really tasty. I asked for the recipe and here it is:

3 Tbs. corn oil
1 1/4 cup chopped onion
1 garlic clove, minced
2 cups chicken, cooked and shredded
3/4 cup diced green chilies
1 1/2 Tbs. beef bouillon granules
18 oz. cream of chicken soup
1 Tbs. worcestershire
1 1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. pepper
2 1/4 cups grated cheddar cheese
20 corn tortillas
1/2 tsp. paprika

*In a soup pot, saute onions and garlic in oil until onions are translucent. Add the rest of ingredients, except last three. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Cut tortillas into 1/2 inch wide strips and set aside. Add cheese and stir as it melts. Then add tortilla strips gradually so they don't stick together. When tortillas are soft, the soup is ready to serve. Garnish with paprika.
**Marci's note: she adds a little more garlic, cumin and chili powder than it calls for. She also adds a little Tabasco sauce to make it spicier.

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