Ingredients:
5 chicken bouillon cubes
5 cups water
1 - 10oz can mild enchilada sauce
1 - 16oz can stewed tomatoes
1 medium onion, diced (or 1 Tbsp dried minced onion)
1/8 tsp garlic powder
3 cups grated cheese
Tortilla chips (not Fritos)
Directions:
Combine first six ingredients in a large pot. Simmer for about 20 minutes. Coursely crush tortilla chips in a bowl, and cover with broth 3/4 full. Top generously with grated cheese. Very filling! Great with a salad.
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