Chicken Enchilada Soup
Chicken Enchilada Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken enchilada soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Enchilada Soup is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken Enchilada Soup is something which I’ve loved my whole life. They are nice and they look fantastic.

Check Out our Selection & Order Now. Prices are regularly updated with comprehensive, thoroughly researched product information This soup is Mexican-inspired. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese. Serve with grated cheese and crumbled tortilla chips, if desired.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken enchilada soup using 9 ingredients and 8 steps. Here is how you cook it.

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

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. Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the enchilada sauce and cream cheese.

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.

Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted. Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce.

So that’s going to wrap it up for this special food chicken enchilada soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!