CHICKEN ENCHILADA SOUP Name: sissy burke Base: ft hood Recipe: Ingredients 1 dozen corn tortillas (can use prepared tortilla chips-unsalted) Vegetable Oil 1 large onion-chopped 3-4 cloves garlic, crushed 2 Tbsp vegetable oil 1-4oz can green chilies-undrained (7 oz for spicier) 1-14 ½ oz can beef broth, undiluted 1-10 ¾ oz can chicken broth, undiluted 1-10 ¾ oz can cream of chicken soup, undiluted 8 oz Chicken (cooked, use canned or boil your own) 1 ½ cups water 1 Tbsp steak sauce 2 tsp Worchestershire sauce 1 tsp ground cumin 1 tsp ground chili powder 1/8 tsp pepper 3 cups (12oz) shredded cheddar cheese paprika to taste Procedure Cut 6 tortillas into ½ inch wide strips; set aside. Cut remaining tortillas into triangles and fry until crisp. (Eliminate last two steps if using prepared chips which I add after cooking, into individual servings.) Sauté onion and garlic in 2 Tbsp hot oil in Dutch oven. Add remaining ingredients except cheese, tortilla strips and paprika; bring to a boil. Cover, reduce heat and simmer 1 hour. (Add tortilla strips and cheese, simmer uncovered, 10 minutes.) Sprinkle with paprika, and serve with chips. Suggestion: Cook soup and add cheese and crushed tortilla chips to individual bowls.