Hope one of these is what you're looking for.

Joe

CHICKEN ENCHILADA SOUP
4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 - 6 chicken breast halves, cooked and shredded
1 pt. Half & Half
2 c. milk
Salt and-or chili powder to taste
(optional and I never use it)
Mix everything together and heat thoroughly. Serve as a main dish with crushed tortilla chips. This makes a lot. I also use skim milk to make it a little less "fatty".

HOT CHICKEN ENCHILADA SOUP
1 doz. corn tortillas
1 onion, chopped
1 clove garlic, minced
2 tbsp. oil
1 (4 oz.) can green chilies (chopped)
1 (14 1/2 oz.) can beef broth
1 (10 oz.) can chicken broth
1 (10 oz.) can cream of chicken soup (undiluted)
1 (6 3/4 oz.) can chunk style chicken or use your own boiled chicken
1 1/2 c. water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp.pepper
3 c. Cheddar cheese, grated
Paprika
Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp (or use corn chips). Set aside. Saute onion and garlic in oil in Dutch oven. Add next 11 ingredients, bring to boil. Cover; reduce heat and simmer 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika and serve with chips. Makes 8 cups.

CHICKEN ENCHILADA SOUP
1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken
1 1/2 c. water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. 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. Add 1/2 bag of chips and cheese; simmer, uncovered 10 minutes. Sprinkle with paprika and serve with reserved tortilla chips. Yield: 8 cups.

CHICKEN ENCHILADA SOUP
2 tbsp. vegetable oil
1 clove garlic, crushed
1 sm. onion, chopped
Saute onion and garlic in hot oil. Add: 1 (10 3/4 oz.) can chicken broth, undiluted 1 (10 3/4 oz.) can cream of chicken soup, undiluted 1 (14 1/2 oz.) can beef broth, undiluted 1 (6 3/4 oz.) can chunk-style chicken 1 1/2 c. water 1 tbsp. steak sauce (A-1) 2 tsp. Worcestershire sauce 1 tsp. ground cumin 1 tsp. chili powder 1/8 tsp. pepper Stir, cover, and simmer 20 minutes (I have been known to eat this almost immediately when in a hurry!). Last 5 minutes add strips of corn tortillas (I buy a small package and just cut in 1 1/2-inch strips--use half the package or as many as you want and steam the rest in microwave to eat with soup).

CHICKEN ENCHILADA SOUP
6 corn tortillas
1 sm. onion (chopped)
1 clove garlic (crushed)
2 tsp. oil
1 (14 oz.) can chopped green chiles (undrained)
1 (14 1/2 oz.) can beef broth (undiluted)
1 (10 3/4 oz.) can chicken broth (undiluted)
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 (6 3/4 oz.) can chunk style chicken
1 1/2 c. water
1 tsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. (12 oz.) shredded Cheddar cheese
Paprika
Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil in a Dutch oven. Add next 11 ingredients marked A. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups.