Thursday, March 7, 2013

Chicken Enchilada Soup

I've gone to a cooking class with my mom a couple of times. It's simple and not super formal and has really delicious, not healthy at all foods. Take this one, for example. No health, really, but so freaking delicious! I hope you love it.
Photo credit to Real Mom Kitchen

Chicken Enchilada Soup
2 1/2 tablespoon corn oil
1 cup chopped onion
2 garlic cloves
2 4 ounce cans of diced green chiles
9 cups water
4 teaspoon beef bouillon
4 teaspoon chicken bouillon
2 cans cream of chicken soup
1 pound cooked chicken, shredded
2 tablespoons A-1 sauce
4 teaspoons worcestershire sauce
2 teaspoons cumin
2 1/2 teaspoons chili powder
1/2 teaspoon black pepper
24 corn tortillas
6 cups shredded cheddar cheese
1/2 teaspoon paprika

Saute the onion and garlic in oil. Add remaining ingredients except cheese, tortillas, and paprika. Bring to light boil. Cover, reduce heat and simmer 20 minutes. Cut tortillas in 1/2 inch strips and grate cheese. Add remaining ingredients and simmer for 10 more minutes. Remove from heat and serve.

Recipe Source: Lesa Swenson

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