Stove Top Enchilada Soup Food

SKILLET ENCHILADAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

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.

ENCHILADA SOUP

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.

STOVE TOP ENCHILADA SOUP

Steps:

• 1. Just a hint of heat is added to this tasty quick and easy recipe. Great way to get dinner on the table in an hour or less, with mostly canned good items. I created this recipe with my sister in Law in mind, the one in Kansas City, she loves most all Mexican & Italian dishes. I hope she approves of this one when she makes it. PLEASE NOTE: YOU CAN ADD ALL OF THESE INGREDIENTS TO A CROCK POT AND COOK OVER LOW HEAT FOR ABOUT 2 HOURS IF DESIRED. BUT YOU WILL NEED TO MAKE A roux in a small saucepan of the spices with the oil and butter first before adding to the crock pot. These are most of the ingredients in the recipe.
• 2. Combine dry ingredients in a small bowl and stir to blend together.
• 3. Next melt the butter & oil in a large pot over low heat, then add the blended dry ingredients, and stir with a wooden spoon to blend together to form a paste.
• 4. Add the tomato juice and stir till mixture begins to thicken.
• 5. Now add chicken broth diced tomatoes, and green chilies, and stir while continuing to cook over low heat.
• 6. In a separate small bowl blend the tomato paste with the cream of chicken soup with a wire whisk then add to pot, and stir to blend together.
• 7. Add both cans of chunk chicken to pot, and stir to blend, continuing to cook over low heat. REMEMBER TO STIR TO PREVENT STICKING.
• 8. Cube cream cheese, and add to soup. Stir until it dissolves into soup. Continue to cook for a total of about an hour till flavors have had a chance to blend together.
• 9. Serve with your favorite tortillas or other sides of choice. Stir in shredded cheese just before serving, and stir till cheese melts. Hubby just got home and has had 2 bowls already before I had time to post recipe. Said it is really good and not too spicy. So we will be enjoying this soup again in the near future.

CHICKEN ENCHILADA SOUP FOR THE STOVETOP

Steps:

• Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

BEST CHICKEN ENCHILADA SOUP

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.

ONE POT STOVE TOP ENCHILADAS - SUMMER STYLE

Steps:

• Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside.
• Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.
• Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining 1/2 cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted. Top with cilantro leaves, if desired.

BEEF ENCHILADA SOUP

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.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
• Allow to cook for about 30 minutes, or until chicken is cooked through.
• Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
• Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
• Stir well until the cream cheese has melted completely into the soup.
• Serve topped with sour cream, shredded cheese, tortilla strips, etc.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
• Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
• Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
• Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
• Stir to combine and boil for a couple of minutes, just to heat it all up.
• Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

CHICKEN ENCHILADA SOUP

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.

CHILIS CHICKEN ENCHILADA SOUP

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.