This recipe has been in my "to make" folder for years now. I got it from a former co-worker, who brought it for lunch one day. I didn't need to taste it to know that I needed a copy of the recipe. Fast forward about five years, and it turns out I was right. I'm only kicking myself about not having made it sooner.
While this soup doesn't make for a very beautiful photograph, the taste is enough to put vanity aside! :)
Original recipe calls for DOUBLE these quantities...which would be enough for you to eat for at least a week. Also, don't be intimidated by the number of ingredients. The final product is worth it!
1 TBSP canola oil
1/2 c chopped onion
1 tsp minced garlic (or 2 cloves)
1 (4oz) can diced green chiles
4 1/2 c water
1/4 tsp black pepper
2 tsp beef bullion (I used 2 cubes)
2 tsp chicken bullion (same)
1 can cream of chicken soup
2 chicken breasts, cooked and cut into bite-sized pieces
1 TBSP A-1 sauce
2 tsp Worcestershire sauce
1 tsp cumin
1 tsp chili powder
12 corn tortillas
3 c cheddar cheese, grated
1/4 tsp paprika
Saute onion and garlic in oil. Add remaining ingredients (except tortillas, cheese, and paprika). Bring to a light boil. Cover, reduce heat, and simmer 20 min.
Cut tortillas into 1/2 inch pieces, and grate cheese.
After the 20 min of simmering, add tortillas, cheese, and paprika.
Simmer uncovered 10 minutes.
Comments from the cook: I had a 7oz can of green chiles, and used the entire can. Next time I'll probably opt for a few less, but it's certainly a way to amp up the flavor. I also just used 2 cups of grated cheese instead of 3. The flavor of the soup is so good that the cheese isn't the main attraction, and I think I'll add even less next time.
Reheats really well the next day (with a bit of extra water added).
Originally shared by John Wadley, former co-worker at Provo Craft.