Sopa de Pollo Enchilada (Chicken Enchilada Soup) Recipe

  • 1 dozen corn tortillas
  • 1 onion, chopped (medium)
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1/2 cup Green Chile, peeled and chopped
  • 2 cups Beef Broth or stock
  • 2 cups chicken broth or stock
  • 1 cup water
  • 1 teaspoon Chile Powder
  • 1/2 teaspoon pepper
  • 1 cup Chicken, cooked and chopped
  • 1 tablespoon steak sauce
  • 2 teaspoons Worcestershire sauce
  • Paprika
  • 1 can evaporated milk
  • 3 cups Cheddar cheese, shredded
Cut tortillas into strips and set aside. Sauté onion and garlic in oil in dutch oven or large pot. Add flour and stir until golden. Whisk in broth and water. Add all other ingredients except tortillas, evaporated milk and cheese. Simmer for 1/2 hour. Add evaporated milk and cheese and use whisk to blend in melted cheese. Add tortilla strips. Serve immediately with flour tortillas and sour cream to top. Freezes well.
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