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MIKELYN’S ENCHILADA SOUP Recipe

   
 

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     MIKELYN’S ENCHILADA SOUP

Category   Breakfast - Brunch
Sub Category   None

Ingredients
7 corn tortillas
1 Tbs. steak sauce
1 small onion, chopped
2 Tbs. Worcestershire sauce
1 Tbs. chopped garlic
1 Tbs. ground cumin
1 can chopped green chilies
1 Tbs. ground red chili
1 can beef broth
 
1/8 tsp. paprika
1 can chicken broth
1/8 tsp. pepper
1 can cream of chicken soup
1 1/2 cups water
2 cups shredded cheese
2 cups diced chicken

Instructions
Cut tortillas in 1/2 strips (set aside). Sauté onion and garlic in oil, add next 11 ingredients and bring to a boil. Reduce heat and simmer 1 hour (cover). Add tortilla strips and cheese and simmer uncovered for 10 minutes. Sprinkle with paprika.


Originally Submitted
10/15/2013





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