Friday, January 13, 2012

Debbie's Chicken Enchilada Soup

You know those friends that can't make a bad dish if they try?  Debbie is one of those.  This isn't the first recipe of hers I've shared, and I hope it's not the last but man, is it a good one!  When it's cold, I'm all about soup, and after having this a la Debbie for the first time last fall, I'm excited about having this as part of my repertoire now! 
Enchilada Soup
1 onion (chopped), 1 crushed clove of garlic, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can rotel, 1 can chicken broth, 1 can beef broth, 1 6 3/4 oz can of chunk chicken OR 3 fresh cooked and shredded pieces o chicken breast, 1 1/2 cup water, 1 T. A-1 sauce, 2 t. Worcestershire sauce, 1/2 t. cumin, 1 t. chili powder, 12 oz of Monterey Jack Cheese, and corn tortillas or tortilla chips
Put everything in a crockpot on low for 4 hours.  Add 12 oz of Monterey Jack cheese and strips of tortillas (10 total), or tortilla chips in soup before serving. 
You can also cook this on the stove.  If you do this, saute the onions and garlic in 2 T. of vegetable oil.  Add the rest of the ingredients when they are soft, and cook on the stove for 1 hour.