Eeek! I am so excited its soup season again! I have so many soups I want to share with you. But alas, I will take it slow and spread them out over the long, cold winter to come!
The ingredients in this recipe remind me a lot of the Creamy Enchilada Casserole my mom used to make when I was a kid, except it’s SOUP STYLE!
The stand out ingredients in this soup are beef broth and steak sauce. They really kick this soup up a notch and will make your guests wonder what you did to get such a rich flavored soup!
We feed seven on most nights, Dale and I, Papa Don and four kids. So I doubled it, and I am glad I did, because we barely had a bowl left!
Served with corn chips and freshly grated mozzarella cheese, this soup is sure to make you go weak in the knees.
Chicken Enchilada Soup
• 3 whole chicken breasts, seasoned and boiled, then shredded
• 1 whole small onion, chopped
• 1 whole garlic clove, pressed
• 2 Tablespoons butter
• 4 ounce can chopped green chilies
• 15 ounces chicken broth
• 15 ounces beef broth
• 10 ounces cream of chicken soup
• 1 Tablespoon steak sauce
• 2 teaspoons Worcestershire sauce
• 1-½ cup water
• 1 teaspoon cumin
• 1 dash chili powder (optional)
• Shredded mozzarella cheese, corn chips
Place chicken breasts in a large saucepan and fill with water, add a few dashes of salt. Boil until chicken is done, about 20 minutes. Drain water and shred breasts with fork. Set aside.
In large soup pot, sauté chopped onion and garlic clove, butter. Once the onion softens, add all other ingredients (except garnishes and chicken) and bring to a rolling boil. Turn heat to medium-low and stir in chicken shreds. Simmer 30 minutes to meld flavors.
Serve with freshly shredded mozzarella cheese and Fritos corn chips.