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Shoney's Chicken Enchilada Soup
Shredded Cheese and Crushed Tortilla Chips Make This a Favorite at the Eatery Chain
2 medium onions, finely diced
1 medium-size red bell pepper, finely diced
1 medium-size green pepper, finely diced
1½ cups fresh corn kernels (about 2 ears)
2 tbsp. vegetable oil
2 tbsp. minced garlic
2 lbs. chopped, cooked chicken breast
1 (12-oz.) can beer
1 (16-oz.) jar medium salsa
2 tbsp. ground cumin
2 tbsp. chili powder
1 tbsp. salt
1 tbsp. freshly ground black pepper
2 (32-oz.) containers chicken broth
2 tbsp. Worcestershire sauce
1 to 2 cups crushed tortilla chips
1½ to 2 cups (6 to 8 oz.) shredded Cheddar cheese
Toppings: tortilla chips, shredded cheddar cheese, sour cream, sliced jalapenos
1. Cook onions and next 3 ingredients in hot oil in a large Dutch oven over medium heat 2 minutes, stirring occasionally. Add garlic; cook 2 minutes.
2. Add chicken and beer; cook 2 minutes. Stir in salsa and next 6 ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
3. Stir in chips and shredded cheese; cook 10 minutes. Serve with desired toppings.
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