1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can diced tomatoes
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken or shredded chicken breasts
1 1/2 c. water
1 can coconut milk
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1 tsp. Chipotle chili powder
1/8 tsp. pepper
3 c. shredded cheddar cheese
Paprika
Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Serve with bowls for the chips and cheese, sprinkle them, along with paprika, over the soup once it has been served. Yield: 8 cups.
Laura
Laura
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