Chicken Enchilada Soup

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.