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1. Add olive oil to stockpot.
2. Sauté chopped onion and minced onion until onion is soft.
3. Stir in beef broth, chicken broth, cream of chicken soup, chopped green chilies, shred chicken breast, cold water, Worcestershire sauce, ground cumin, chili powder, and fresh ground black pepper.
4. Bring to a boil over medium-high heat.
5. Reduce heat, cover and simmer 60 minutes.
6. Stir in tortilla strips and cheese. Simmer 5 additional minutes.
7. Serve hot.
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