Chicken Enchilada Soup
2 tbsp olive oil
1 medium onion, chopped
1 large garlic clove, chopped
2 chillies, chopped
1 tspn chilli powder
½ tspn ground cumin
300 ml water
300 ml chicken stock
1 can cream of chicken soup
a few drops of Tabasco
a few drops of Worcestershire sauce
1 tbsp chopped parsley
2 cups cooked, shredded chicken
freshly ground salt
2 cups grated tasty cheese
4 large flour tortillas, cut into strips
1 medium onion, chopped
1 large garlic clove, chopped
2 chillies, chopped
1 tspn chilli powder
½ tspn ground cumin
300 ml water
300 ml chicken stock
1 can cream of chicken soup
a few drops of Tabasco
a few drops of Worcestershire sauce
1 tbsp chopped parsley
2 cups cooked, shredded chicken
freshly ground salt
2 cups grated tasty cheese
4 large flour tortillas, cut into strips
Gently saut? onion, garlic and chilli in oil. Add chilli powder and cumin. Mix and cook until lightly toasted. Then add water, stock, cream of chicken soup, Tabasco, Worcestershire, parsley, chicken and salt. Mix really well, cover and bring to the boil. Then gently simmer for 40-50 mins. Serve with cheese and tortilla slices.