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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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adapted from the Dallas Cowboys' Wives Cookbook Ingredients:
1 small onion, chopped |
1 garlic clove, chopped |
2 tablespoons olive oil |
1 (14 ounce) can beef broth |
1 (14 ounce) can chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
1 (4 ounce) can chopped green chilies |
2 cups chicken breasts, cooked and shredded |
1 1/2 cups water |
1 tablespoon worcestershire sauce |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon pepper |
6 flour tortillas |
3 cups grated cheddar cheese |
Directions:
1. Saute onion and garlic in olive oil. Add the next 10 ingredients;.
2. bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2 .
3. strips; add with the cheese to the soup. Simmer (uncovered) for 10.
4. minutes. Serve.
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