Tony and I are wanting to eat more soup as the weather gets colder. Last night I merged two recipes together and created a fantastic chicken tortilla soup. I have to share the recipe.
1 small onion, chopped
2 cloves garlic, crushed
2 T veg oil
2 cans chicken broth
1 can beef broth
2 cans cream of chicken soup (undiluted)
1 C water
2 10 oz cans of chicken (drained)
1 tomato, diced
1 can corn (drained)
2 t Worchestershire sauce
1 t cumin
1 t chili powder
1/8 t black pepper
1 4 oz can diced green chilis (undrained)
12 oz Velveeta cheese
Saute onion and garlic in hot oil in a large saucepan. Combine water, broth, corn, tomato, and cream of chicken soup. Bring to a boil. Add chicken and spices. Reduce heat. Cover and simmer 15-20 minutes. Add Velveeta. Simmer uncovered until cheese melts. Serve with any of the following: tortilla chips, avocado, cilantro, lime wedges, and/or shredded cheese.
It was delicious. Even as leftovers (which I normally do not eat)!
-g.
