Chicken Enchilada Soup
Chicken Enchilada Soup

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Enchilada Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Chicken Enchilada Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken enchilada soup using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken Enchilada Soup:
  1. Make ready 1 lb Chicken Breast
  2. Make ready 1 stick Butter
  3. Make ready 1 large Purple Onion Chopped
  4. Take 2 box Chicken Stock
  5. Prepare 1 can Mexican Corn
  6. Prepare 1 can Black Beans drained
  7. Make ready 2 can Original Rotel
  8. Make ready 2 can Mild Enchilada Sauce
  9. Take 1 cup Half & Half

Stir in enchilada sauces and cumin. Stir in chicken and single cream; heat through. Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot.

Steps to make Chicken Enchilada Soup:
  1. In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
  2. Melt butter in pot and add chopped onion. Saut? onion until soft.
  3. Add chicken stock to pot and bring to a boil. Cut back heat to medium and let summer for about 20-30 minutes.
  4. While simmering, cut chicken into bite sizes pieces or shred chicken.
  5. Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans. Chop Rotel a bit in a food processor and add to pot.
  6. Let simmer on medium heat for about 15 minutes.
  7. Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
  8. Serve in bowl with shredded cheddar and tortilla strips on top.

Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Stir in the cream cheese until melted. Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Remove chicken from pot and place on a cutting board.

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