Flavorful Chicken Enchilada Soup Food

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

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.

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:

• Saute onion and garlic in olive oil. Add the next 10 ingredients;.
• bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
• strips; add with the cheese to the soup. Simmer (uncovered) for 10.
• minutes. Serve.

FLAVORFUL CHICKEN ENCHILADA SOUP

Steps:

• In large pot; onion, garlic, and bell peppers in oil.
• Add chicken, soup, tomato sauce, water, spices, and corn.
• Bring to a boil.
• Cover and simmer 45 minutes, stirring occasionally.
• Crush tortilla chips into each bowl.
• Ladle soup over the top.
• Sprinkle with cheese.

SOMERSIZING CHICKEN ENCHILADA SOUP

Steps:

• Puree first 3 ingredients together in food processor.
• Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
• Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
• Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
• Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
• 3.Before serving stir in a cup of cheddar cheese until melted.
• 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
• ****FOR LEVEL 2:.
• After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
• Continue on to step 2.****.

SOUTHWESTERN ENCHILADA CHICKEN SOUP

Steps:

• In a large skillet, saute the cut up chicken (I cut in thin strips).
• Saute in the hot oil until lightly browned.
• Transfer to a crock pot.
• Stir in remaining ingredients.
• Cover and cook on low 6-8 hours.
• Cut tortilla strips thin and fry in hot oil until browned.
• Top each bowl of soup with tortilla strips and shredded cheese.