Mexican Style Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a very good mexican soup to serve in the cool fall....Good with corn bread..... Ingredients:
2 tablespoons vegetable oil |
1 small onion, chopped |
1 clove garlic, crushed |
1/2 cup rotel tomatoes, pureed |
1 can beef broth, undiluted |
1 can chicken broth, undiluted |
1 (10 3/4 oz) can cream of chicken soup, undiluted |
1 (6 3/4 oz) can style chunk chicken |
1 1/2 cups water |
1 tablespoon steak sauce |
1 teaspoon worcestershire sauce |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/8 teaspoon, pepper |
3 cups shredded cheddar cheese |
paprika |
Directions:
1. Heat oil and saute onion and garlic in a dutch oven.
2. Add tomatoes, beef broth, chicken broth, cream of chicken soup, and chunk style chicken, water, sauces, ground cumin, chili powder and pepper; bring to a boil.
3. Cover; reduce heat and simmer 1 hour.
4. Add cheese and simmer for 10 more minutes.
5. sprinkle with paprika and serve with mexican chipa.
6. Yields: 8 cups
7. Also good with corn bread.
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