Chicken Enchilada Soup I Food

ENCHILADA SOUP

Steps:

• Cut tortillas in 1/2" strips (set aside).
• Saute onion and garlic in oil.
• Add next 11 ingredients.
• Bring to boil.
• Reduce heat and simmer covered, 1 hour.
• Add tortilla strips and cheese.
• Simmer uncovered for 10 minutes.
• Garnish with paprika.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
• Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
• Add the diced tomatoes, black beans, frozen corn and stir.
• Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
• Remove from heat and top with green onions and mozzarella cheese before serving.

CHICKEN ENCHILADA SOUP

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

CHICKEN ENCHILADA SOUP

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

EASY CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT RECIPE)

Steps:

• In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
• Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
• Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
• Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
• In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harina gradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
• Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
• Once the soup has come to a rolling boil, reduce the heat to medium low.
• Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
• Simmer the soup for 30-40 minutes or until it is nice and thick.
• Meanwhile, make the Pico de Gallo, click here for the recipe.
• Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
• Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.

CHICKEN ENCHILADA SOUP

Steps:

• In a small bowl, combine all of the spice mixture and set aside.
• Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper and green bell pepper. Saute, stirring until the vegetables are tender, about 5 minutes. While sautéing, season the vegetables with salt and pepper.
• Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined.
• Add the spice mixture and the tomato paste and stir to combine. It's going to look like a sticky mess, but just bare with me.
• While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.
• Add the diced tomatoes and green chiles. Stir to combine and increase heat to bring to a boil.
• Once boiling, reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes, stirring occasionally.
• Remove from heat, taste and add more salt, if desired.
• Ladle soup into bowls and top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges.
• Serve and enjoy!