Chicken Enchilada Soup

In large soup pot, saute in 2 T. butter:

1 small onion chopped

1 garlic clove, minced

Add 4 oz green chilies

1 can beef broth

1 can chicken broth

1 can cream of chicken soup

1 T. steak sauce

2 t. Worcestershire

3-4 chicken breasts, seasoned, boiled and shredded

1 1/2 cup water

1 t. cumin

Optional dash of chili powder if you like it spicy

Serve with freshly shredded mozzarella cheese and fritos.  Garish with cilantro.

Mexican Dump Soup

1/2 cup chopped Onion

1 can diced petite tomatoes

2 cans Rotell

1 can green beans, drained

1 can corn, drained

1 can black beans, rinsed

1 packet taco seasoning

1 packet Ranch dressing mix

2 cans chicken chunks

1 can chicken broth

2 cans of water

1 T. steak sauce

Dash of Worcestershire

  Sautee 1/2 cup diced onions in 2 T. butter.  Add all other ingredients.  Simmer 30 minutes.  Enjoy with mozzarella cheese and a big bloop of sour cream.

Creamy Chicken Tortilla Soup

Saute in oil:

1 cup chopped onion

2 t. minced garlic

Add:

1 can Rotell (lime juice cilantro version)

1 can Italian stewed tomatoes

2- 14 oz. cans chicken broth

1 tsp lemon pepper

2 tsp Worcestershire

1 tsp. chili powder

Simmer 2o minutes.

Add 2 cups of cooked, chopped chicken.

Whisk together 4 t. flour with 1/2 cup cold water.  Stir into soup.

Add 2 chicken broth cans of water.

Add 1 cup of sour cream and just heat through before serving.

Serve with crushed chips.

  Happy Soup Making!  Better get it out of your system now, Spring is approaching and I don’t know about you, but I will gladly tuck the soup cookbook away until next fall!

~T 🙂

This post linked to:

Gooseberry Patch Recipe Roundup