Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons Vegetable Oil
  • 1 medium Onion (chopped)
  • 2 pounds large ripe Tomatoes (chopped)
  • 6 cups Chicken Broth
  • 1 - 2 cups shredded Roasted Chicken Meat (See Note 1 Above)
  • 1 tablespoon ground Cumin
  • 2 tablespoons Chili Powder
  • 1 tablespoon chopped Garlic
  • 1 can Enchilada Sauce
  • 1 tablespoon chopped Cilantro
  • 2 teaspoons chopped Green Chilies
  • 1 teaspoon Worcestershire Sauce
  • 2 Corn Tortillas (cut in strips)
  • Salt and freshly ground Black Pepper (to taste)
  • 1 cup shredded Cheddar Cheese (to serve.)
  • Fried Corn Tortilla Strips (to serve)

Instruction

  • Add oil to a very large saucepan. Heat until shimmering over medium heat.
  • Add onion. Sauté in hot oil until transparent.
  • Add tomatoes. Cook, stirring until tomatoes are softened.
  • Remove from heat and allow to cool to warm.
  • Add tomatoes and onions to a blender or food processor. Purée until smooth. Return mixture to pan.
  • Add all other ingredients, except tortilla strips, salt and pepper, cheese and fried tortilla strips.
  • Simmer, stirring occasionally, for about 30 minutes.
  • Add tortilla strips and heat, stirring occasionally, for about ten more minutes.
  • Taste. Add salt and pepper, to taste, if needed.
  • Serve with cheese and fried tortilla chips, to top (See Note 2 Above).