Was it maybe called *Taco Soup*?

http://ths.gardenweb.com/forums/load/kitchentable/msg1112584323913.html

Here is a link that might be useful: Taco Soup Post

Chicken Enchalida 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.

Jenuwin's is the closest...but it didn't have all that other stuff in it..it had nothing but cans of things.

patti

Did you try doing a search on the forum for *Enchilada Soup*? That is the correct spelling.

Also, try doing a search for other versions of mispelling. I checked and there are three for "enchalada" and probably other wacky spellings too.

Unlike Google, if you do a search here at GW you must have the correct spelling of the word you are looking for. You don't get a '"Did you mean ____?" like Google does. At GW if you do not spell it correctly when doing a search it just comes up "no match" it does not give you other spelling to search for.

AND if the original poster did not spell it correctly you have to search for it under the misspelling.

I'm sorry I'm propbably not much help finding the recipe here but if it means a lot to you to find it, and you have an extra hour of time it might be worth a shot doing a search here using the word *Enchilada*.

http://ths.gardenweb.com/search/nph-ind.cgi?term=enchilada

Here is a link that might be useful: Enchilada Matches

bring this back up...really hoping someone copied it when I posted it

Is this it?

TACO SOUP
1-2 lbs. lean ground beef
1 small onion, chopped
1 (4-oz) can chopped green chiles
1 package taco seasoning mix
1 package ranch dressing mix
1 can corn, undrained
3 cans stewed tomatoes
1 can kidney beans, undrained
1 can pinto beans, undrained
1 1/2 C water
Brown meat with chopped onion; drain; add remaining ingredients and simmer at least 30 minutes; longer if desired. Great served with shredded cheese and cornbread or Mexican chips

I'm sorry I got confused by all the different directions this post went it.

Here's a possibility:
Six Can Chicken Tortilla Soup

INGREDIENTS:
1 (15 ounce) can whole kernel
corn, drained
2 (14.5 ounce) cans chicken
broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced
tomatoes with green chile
peppers, drained

DIRECTIONS:
1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Boy that sounds like my kind of cooking.

Here's my friend's recipe for Chicken Tortilla Soup. It sounds like what you're looking for.

Chicken Tortilla Soup

1 can chicken broth
1 can cream of chicken soup
1 can Rotel Tomatoes (can use mild)
1 can Ranch Style Beans
1 can chicken (or leftover chicken works well too)

Place cream of chicken soup in saucepan. Slowly add chicken broth stirring continuously. Once mixed, add in remaining ingredients. Heat to a simmer but don't boil.

Crush tortilla chips in bowl, ladle soup over and top with cheese.

Here's another take on Chicken Tortilla Soup.

Joan Lunden's Chicken Tortilla Soup

In a large saucepan or Dutch oven, saute:

1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 Tblsps oil
over low heat for 5 minutes until onion is softened.

Add:

a 4 ounce can chopped green chiles
a 15-ounce can diced tomatoes (with juice)
4 cups chicken broth ( 2 cans SwansonÂs)
1 tsp lemon pepper (OR 1 tsp. Lemon juice and some black pepper)
2 tsps worcestershire sauce,
1 tsp chili powder,
1 tsp ground cumin and
1/2 tsp hot sauce.

Simmer for 20 minutes.

In a small bowl, combine:

4 Tblsp flour with 1/2 cup water and whisk into soup.
Bring the soup back to a boil and simmer for 5 minutes.

Add skinless boneless chicken breasts cut into small cubes (amount depends on how much of it you like in your soup).

Simmer for 5 minutes.

Stir in 1/3 cup non-fat sour cream (optional), salt, and pepper to taste.

Doubles and freezes well.

Thank so much to all of you...

I think it is the one Jen posted...because after reading it I remember the Rotel tomatoes...because the first time I got the orginal and they were HOT...!!!

thank you again..

patti

I made a version of this soup last night, and it was SO good! Thanks ladies.

Attention Jen tex,
Would like to make the soup recipe you posted but what the heck are Ranch style beans. I checked the bean shelves in two stores and I could not find them. Are they like a red bean?
Lois

pump- they're texas-style seasoned kidneys. Where do you live? Order them online, maybe?

Here is a link that might be useful: Here are some recipes...

Yesterday it got cold here and was the perfect day for a pot of soup. I made the recipe that jenuwin posted. Boy was that good!!! So good we're having it again tonight! Thanks for the recipe!
~Betsy

Ranch Style Beans......I didn't even think they might not be found everywhere! Here's the ingredients listed on the can:
Pinto beans,Tomato Puree,Salt,Chili Peppers,Sugar, Paprika, Vinegar, Spices (don't you love that), Onion Powder, Garlic Powder and some other not so appetizing sounding things.

Once when I didn't have any Ranch Style Beans, I just used pintos and added some salsa. The seasoning in the Ranch Style beans adds a southwest flavor.

Here's a link. I didn't realize they had so many different kinds of beans.

Here is a link that might be useful: Ranch Style Beans

As I was hungry for the soup last night and had a can of pinto beans in the cupboard I went ahead and made it. I thought it was delicious and actually was spicy enough for me. I will try again with ranch style beans if I find them.
Lois

I love Chicken Enchilada Soup. Chili's makes a version that I really like.

With all of your help, tonight I have a pot of Chicken Enchilada soup made in my new kitchen. I used sort of a combination of Jen's and Paula's recipes but also added a can of the Green Chile Enchilada Sauce.

I must say, the Green Chile Enchilada Sauce really brings the flavour out. Without it, it doesn't seem to be quite right.

Instead of can chicken, I bought a Rotisserie chicken. In Houston, almost every grocery store, including Sam's, Costco and Wal-mart make them fresh daily. I also used chicken broth in the carton which is low in sodium and have no MSG.

So here was my final recipe:

1 Rotisserie Chicken, deboned, discard the skin and tear to pieces. Set aside to add last.
1 can of Condensed Cream of Chicken mixed with 2 cans (same) of water.
1 can of Green Chile Enchilada Sauce
1 can of whole kernel Sweet Corn, drained
1 can of Ranch Style Beans
1 can of Diced Tomatoes with Green Chile Peppers (mild)
Using the same can of the kernel corn after emptied it, fill it up with chicken broth to the rim.

In a medium to large pot, mix in the cream of chicken and water. Stir well and cook in medium heat. Then add the rest of ingredients except for the chicken. Stir well and bring the soup to slightly boiling. Add the chicken pieces into the soup. Stir and cook for another 5 minutes.

To serve: Pour soup in a bowl and top with grated cheese, (I used mozarella), 1 Tbs of sour cream, 1 Tbs chopped green onion and slightly crumble unsalted fried or baked tortillas.

IT IS YUMMO! It's wondeful comfort food for a cold night.

Thanks all for warming up my stomach 'n soul tonight with your recipes!