Ingredients
2 small onions chopped
2 cloves garlic minced
4 Tbsp. Avocado oil
2 16 oz. cans beef broth
2 10.5 oz cans chicken broth
2 cans cream of chicken soup
2 4 oz. cans chopped green chilis with liquid
2 cups of cooked chicken (*see note)
3 cups water
2 Tbsp. A1 Steak Sauce
4 tsp. Ground cumin
2 tsp. Chili powder
1/2 tsp black pepper
12 corn tortillas cut in 1/2 inch strips
2 cups Velveeta cheese cubed
Method
Saute onions in oil until soft and translucent. Add garlic, cook until fragrant, about one or two minutes. Add all ingredients to pot except tortillas and Velveeta. Bring to a boil, reduce heat and simmer with lid on for one hour. Serves 16
*Note for cooked chicken: I usually cook 2lb. chicken breasts cooked in the crockpot, sprinkled with one package of Schilling Taco Sauce and smothered with one jar of Kylitos Salsa. cook on low for six hours.
First United Methodist Church Cookbook, Slaton, TX. Recipe submitted by Jeanne Terry
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