CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)
Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
- Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
- Add chicken broth & refried beans. Whisk until blended.
- Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- Shred the chicken into small, bite-size pieces and add it to the pot.
- Reduce heat and simmer soup for 30-40 minutes or until thick.
- Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
ENCHILADA SOUP
This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.
Provided by Vseward Chef-V
Categories Spanish
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
- Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
- (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
- To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
- ENJOY ~V.
Nutrition Facts : Calories 211.9, Fat 8.5, SaturatedFat 4.9, Cholesterol 21.4, Sodium 1461.4, Carbohydrate 24.5, Fiber 4.1, Sugar 9.2, Protein 11
CHICKEN ENCHILADA SOUP III
This is a copy of a favorite served at a local restaurant. My family loves it! Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.
Provided by KMHIX
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
- Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
- In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Nutrition Facts : Calories 290 calories, Carbohydrate 13.8 g, Cholesterol 74 mg, Fat 16.3 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 8.6 g, Sodium 512.2 mg, Sugar 0.7 g
EASY ENCHILADA SOUP
Steps:
- Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3-5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15-20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT RECIPE)
This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili's, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It's one of my all time favorite soups!
Provided by Karen
Categories Main Course
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Fat 8 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1802 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 8 g, Protein 18 g, UnsaturatedFat 3 g
ENCHILADA SOUP
This recipe came from a co-worker of mine who is a wonderful cook and a wonderful person. This is VERY easy throw together meal. It doesn't look realy appetizing I must say, but the taste and flavor is wonderful! Everyone in my family likes this one...not an easy task either! My youngest son said we should try corn chips instead of the tortilla strips next time. Would be good garnished with a dollop of sour cream on top and maybe even a bit of guacamole.
Provided by BarbJG
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
CHEESY CHICKEN ENCHILADA SOUP
This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
Provided by Joanna Cismaru
Categories Soup
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 359 kcal, Carbohydrate 26.9 g, Protein 23.6 g, Fat 18.1 g, SaturatedFat 8.9 g, Cholesterol 70 mg, Sodium 533 mg, Fiber 5.8 g, Sugar 4.5 g, ServingSize 1 serving
CHICKEN ENCHILADA SOUP
This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!
Provided by KLBoyle
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
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
This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 25.7 g, Cholesterol 37.3 mg, Fat 5.9 g, Fiber 5.1 g, Protein 17.6 g, SaturatedFat 2 g, Sodium 828.8 mg, Sugar 4.5 g
BEST CHICKEN ENCHILADA SOUP
An easy one pot dinner, this Chicken Enchilada Soup is a super hearty soup that's packed with protein. Easily customizable, you can make this enchilada soup on the stovetop, slow cooker, or Instant Pot!
Provided by Mariam E.
Categories Soup
Time 45m
Number Of Ingredients 23
Steps:
- If you don't have cooked chicken, cook some chicken breast. See blog post for details.
- In a large pot over medium heat, heat the olive oil. Add in the onion, garlic and sauté until translucent in color.
- Add in the enchilada sauce, fire roasted tomatoes, spices, and salt. Sauté for about 1 minute then add in the broth.
- Cover and bring to boil for 20 minutes. Remove the pot from heat. Using an emergent hand blender, blend the soup carefully to the consistency you like. You can make it super smooth or textured. Place the soup back over medium heat.
- Add in the shredded chicken, black beans, corn and green chilies into the pot. Mix and cover to cook for another 10 minutes. Add in the lime juice and stir.
- OPTIONAL: You can also add some heavy cream at this point if you decide to make the soup extra creamy. You will cook for an extra 3-5 minutes after adding the heavy cream.
- Serve in a bowl topped with some tortilla chips, cilantro, sour cream, and avocadoes.
Nutrition Facts : Calories 249 kcal, Carbohydrate 24 g, Protein 21 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 44 mg, Sodium 525 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
30 MINUTE MEXICAN ENCHILADAS
Steps:
- Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
- Serve your enchiladas with a spatula, four to a plate, and enjoy!
Nutrition Facts : Calories 677 kcal, Carbohydrate 70 g, Cholesterol 43 mg, Fiber 10 g, Protein 23 g, SaturatedFat 9 g, Sodium 2326 mg, Sugar 15 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHILI'S ENCHILADA SOUP
My very pregnant best friend has been craving this soup so I found a copycat recipe in a cookbook and made it for her.
Provided by GingerlyJ
Categories Chicken Breast
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Add oil to a large pot over medium heat.
- Add chicken to pot and brown 5 minutes per side. Set Aside.
- add onions and garlic to potand saute about 2 minutes.
- Add chicken stock.
- Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot.
- add remaining water, red sauce, Cheese and spices and bring to a boil.
- Shred the chicken into small bite size pieces and add it to the pot.
- reduce heat and simmerfor 30-40 minutes or until thick.
- serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.
CHICKEN ENCHILADA SOUP
Provided by Laura
Number Of Ingredients 10
Steps:
- In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
- Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.
BEEF ENCHILADA SOUP
Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.
Provided by BIWFD
Categories Soup
Time 4h20m
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
- Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
Nutrition Facts : Calories 540
CHICKEN ENCHILADA SOUP
Provided by Alex
Time 30m
Number Of Ingredients 24
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!
BEEF ENCHILADA SOUP
Beef enchilada soup is an easy dinner that can be made on the stove top or in your slow cooker.
Provided by Lynn Walls
Categories Soup
Time 35m
Number Of Ingredients 8
Steps:
- In a large pan, cook ground beef and onion over medium-high heat until beef is browned and crumbly. Drain grease off.
- Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin, and salt. Bring to a boil over medium-high heat then reduce heat, and simmer for 25 minutes.
- If making in the slow cooker cook beef and onion, drain off grease and place in slow cooker along with remaining ingredients. Cook on low for 4-5 hours.
- Serve with sour cream and shredded cheese, if desired.
Nutrition Facts : Calories 284 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 11 grams fat, Fiber 9 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 691 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHICKEN ENCHILADA SOUP
This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love!
Provided by Sara Welch
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the masa harina and cook for one more minute.
- Pour in the chicken stock and stir until well combined.
- Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.
- Add the cheese, whisking to combine well.
- Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.
Nutrition Facts : Calories 415 kcal, Carbohydrate 33 g, Protein 37 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 754 mg, Fiber 12 g, Sugar 9 g, ServingSize 1 serving
CHILIS CHICKEN ENCHILADA SOUP
This Chilis Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!
Provided by Linley Richter
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
- Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
- Heat a large pot or dutch oven over medium/high heat. Add olive oil.
- When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
- Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
- Next, toss the green chilis with the onion and add the chicken back into the pot.
- Pour the chicken broth into the pot and bring to a boil over high heat.
- Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
- Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
- Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
- Add the thickened broth to the pot and whisk into the onion and broth mixture.
- Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
- Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
- After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
- Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
- Serve the soup with tortilla strips and a sprinkle of cheddar cheese.
Nutrition Facts : Calories 413 kcal, Sugar 4 g, Sodium 970 mg, Fat 21 g, Carbohydrate 16 g, Fiber 1 g, Protein 33 g, Cholesterol 103 mg, ServingSize 1 serving
CHICKEN ENCHILADA SOUP
The spicy enchilada flavor you crave is transformed into a nourishing bowl of soup! Make this quick and easy sugar free Chicken Enchilada Soup recipe in the Instant Pot, slow cooker or on the stove top. Don't forget all your favorite enchilada toppings!
Provided by Aimee
Categories Soup
Time 6h5m
Number Of Ingredients 10
Steps:
- Add all ingredients to the slow cooker and heat on low for 6- 8 hours. Remove chicken and shred prior to serving.
- Serve with optional toppings and enjoy.
- Select "SAUTE" on the Instant Pot and add 1 Tbsp olive oil to the bottom of the pot. Add in chicken. Cook for about 2-3 minutes each side, then remove the chicken. Turn off.
- Add broth to bottom of pot. Using a wooden spoon, scrape the bits from the bottom to prevent the burn notice. Add in chicken, enchilada sauce, beans, green chilies, cumin, onion, and garlic salt.
- Secure the lid, making sure the valve on top is set to "SEALING." Select High Pressure (or Manual) for a cook time of 15 minutes.
- Do a quick release of the pressure, turning the valve to VENTING after the cook time ends.
- Remove chicken and shred with two forks. Return to pot, add juice of two limes, and enjoy with optional toppings.
- Add all the ingredients to a Dutch Oven or large pot. Simmer on medium low, covered, for one hour, stirring occasionally.
- Remove chicken, shred with two forks, and return to soup pot.
- Ladle into bowls with your favorite toppings.
Nutrition Facts : Calories 440 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 19 grams fat, Fiber 6 grams fiber, Protein 49 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 bowl, Sodium 1736 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
EASY GREEN ENCHILADA SOUP
Steps:
- To a large pot, add the chicken stock or broth, the onion, the green enchilada sauce, the green salsa, green chiles, and cumin. Bring to a good simmer.
- Turn off heat and add in the cream cheese, then the Monterrey Jack cheese in small handfuls, stirring after each to incorporate, then the cream. Add the cooked chicken and allow to warm through. If necessary, turn on the heat and warm very gently. Do not boil after the dairy has been added.
- Serve warm and garnish as desired, with cilantro, avocado, green onion, sour cream & tortilla strips or chips.
- Note: Depending on the salsa, and if using onion, you may find some crunchier bits in the soup if it is just brought to a simmer. If you wish, you may simmer for about 15 minutes or so, or until all ingredients are softened, before proceeding with the dairy.
GREEN CHILE CHICKEN ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
CHILI'S ENCHILADA SOUP RECIPE
Chili's enchilada soup is a chicken soup with enchilada sauce in it. It has shredded chicken and onion in it along with Velveeta cheese. It's flavored with the seasoning spices like pepper, salt, cumin and many more. It's garnished with shredded cheese on top and crushed tortilla chips.
Provided by Pulkit Sharma
Categories Starters
Time 30m
Number Of Ingredients 15
Steps:
- Add onions to a large pot containing olive oil over medium heat and cook them for about 5 minutes. Then, add garlic and cook it for about a minute until fragrant. Pour in chicken broth and bring it to a boil.
- To a medium-sized bowl, add masa and two cups of water. Mix them to combine until the mixture is smooth and contains no lumps. Transfer this mixture into the pot. Now, add Velveeta along with enchilada sauce. Stir continuously until Velveeta melts. Now, add chili powder, cumin, and chicken and season with salt and pepper. Stir for about a minute.
- Now, transfer the soup into a bowl. Garnish it with cheese, chopped cilantro, and chives. Serve it with tortilla chips (or with crushed tortilla chips on top) and enjoy your chicken enchilada soup.
Nutrition Facts : Calories 495 kcal, Carbohydrate 30 g, Protein 32 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 87 mg, Sodium 2506 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
More about "enchilada soup food"
CROCKPOT CHICKEN ENCHILADA SOUP - LIFE, LOVE, AND …
From lifeloveandgoodfood.com
4.2/5 (12)Total Time 8 hrs 10 minsCategory Soups & StewsCalories 110 per serving
- Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant.
- Stir in red enchilada sauce and chicken. Bring to a boil and immediately reduce heat. Simmer for 5 minutes,
- Add drained beans and corn and salt/pepper and continue cooking until heated through, about 5 minutes. Remove from heat and stir in cheese until melted. Serve with tortilla chips or tortilla strips and garnich with cilantro, if desired.
EASY CHICKEN ENCHILADA SOUP - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (6)Total Time 30 minsCategory DinnerCalories 463 per serving
- In large pot over medium-high heat add oil and preheat for 1 minute. Add onion and sauté until onions are translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add masa harina and cook, stirring constantly, for 1 minute.
- Pour in chicken broth while stirring constantly; scraping up any brown bits from bottom of pot. Stir in chicken, enchilada sauce, black beans, Rotel, green chilies, and corn. Bring mixture to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn heat off and stir in cheese until melted and combined. Season with salt to taste. Serve with optional toppings.
ENCHILADA RECIPES - EASY MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
SLOW-COOKER CHICKEN ENCHILADA SOUP - MEXICAN RECIPES - OLD ...
From oldelpaso.com
Servings 6Total Time 5 hrs 10 minsCategory Soups And Chili
- Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
- Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
ONE POT CHICKEN ENCHILADA SOUP (30 MINUTE MEAL) - MOM ON ...
From momontimeout.com
4.3/5 (3)Category Main DishCuisine American, MexicanCalories 549 per serving
- Heat olive oil in a large pot or dutch oven over medium high heat. Add the chopped onions and cook until translucent, about 4 minutes.
- Stir in the masa harina and cook for one more minute. Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock.
- Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom.
20 MINUTE CREAMY ENCHILADA SOUP - GIRL AND THE KITCHEN
From girlandthekitchen.com
5/5 (1)Category SoupCuisine MexicanTotal Time 20 mins
- Place onions, garlic and jalapeños into a blender or a hand blender. Puree until all chopped up. If you prefer, you can also chop by hand this just really decreases your prep time. Place the veggies into the pot with the butter and close with a lid. Allow to cook for 5 minutes
- Turn the heat up to media-high and add in the chicken stock, black beans, tomatoes, corn and Goya seasoning packets. Close with a lid and allow to come to a boil. Once the soup comes to a boil, turn it down to a simmer and let it cook for 5 minutes.
CROCK-POT CHICKEN ENCHILADA SOUP - RECIPES, PARTY FOOD ...
From delish.com
5/5 (17)Category Dinner
- Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot.
ENCHILADA SOUP - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
5/5 (6)Total Time 45 minsCategory DinnerCalories 219 per serving
- Serve soup hot. Top with tortilla strips, a dollop of sour cream, a squeeze of lime and fresh chopped cilantro (optional).
CHICKEN ENCHILADA SOUP (SLOW COOKER AND INSTANT POT ...
From skinnytaste.com
Ratings 119Calories 333 per servingCategory Dinner, Soup
- Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
- Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
CHICKEN ENCHILADA SOUP - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine American, MexicanTotal Time 30 minsCategory Dinner, LunchCalories 471 per serving
NINJA FOODI CHICKEN ENCHILADA SOUP - MOMMY HATES COOKING
From mommyhatescooking.com
4.8/5 (5)Total Time 15 minsCategory Ninja Foodi RecipesCalories 360 per serving
CHICKEN ENCHILADA SOUP - THE COZY COOK
From thecozycook.com
Ratings 25Calories 242 per servingCategory Soup
CHICKEN ENCHILADA SOUP - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (2)Total Time 4 hrs 10 minsCategory SoupCalories 441 per serving
SLOW-COOKED CHICKEN ENCHILADA SOUP | READER'S DIGEST CANADA
From readersdigest.ca
Servings 8Category Soups
CHEESY CHICKEN ENCHILADA SOUP RECIPE | ALLRECIPES
From allrecipes.com
SKINNY ENCHILADA TURKEY SOUP RECIPE - GRANDMA LINDA'S RECIPES
From pinterest.ca
PIONEER WOMAN CHICKEN ENCHILADA SOUP RECIPES
From tfrecipes.com
ENCHILADA RECIPES - BBC GOOD FOOD
CHICKEN ENCHILADAS CAMPBELL SOUP RECIPE - ALL INFORMATION ...
From therecipes.info
CHICKEN ENCHILADA SOUP | HEART AND STROKE FOUNDATION
From heartandstroke.ca
WARRENTON, VA – MENU – EL AGAVE
From elagavemexrestaurant.com
10 BEST BEEF ENCHILADA SOUP RECIPES - YUMMLY
From yummly.com
ENCHILADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
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