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|CHICKEN ENCHILADA SOUP
6 corn tortillas, cut into narrow strips
1 small onion
1 clove garlic, crushed
4 oz green chiles, chopped
14 oz beef broth
10 oz. chicken broth
1 can cream of chicken soup, undiluted
2 c cooked chicken, chopped (turkey is good too!)
1 1/2 c water
1 TBSP steak sauce
1 tsp Worchestershire sauce
1 tsp cilantro
1/8 tsp pepper
1 to 2 c shredded cheddar cheese
1/2 c sour cream, if desired
Saute onion and garlic in oil. Add all but tortilla strips, cheese, and sour cream. Cover and simmer about 20 min. Add tortillas, cheese, and sour cream. Simmer uncovered 10 min. Sprinkle each serving with paprika, if desired.
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