Chicken Enchilada Soup Homemade Gourmet Recipes
EASY CHICKEN ENCHILADA SOUP
Quick and easy chicken enchilada soup! It takes 30 minutes to make and has the best creamy texture. Serve it with crunchy tortilla chips and cheese on top for an easy weeknight dinner.
Provided by April Anderson
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.
- Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.
- Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.
- Take the pot off of the heat and stir in the cream cheese. Stir until it's melted into the soup. Ladle into bowls and top each with garnishes.
Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4g, Sodium 873.6mg, Fat 11.7g, SaturatedFat 4.1g, UnsaturatedFat 6.0g, TransFat 0g, Carbohydrate 21.5g, Fiber 5.6g, Protein 14.4g, Cholesterol 41.8mg
CHICKEN ENCHILADA SOUP- HOMEMADE GOURMET
Recipe using Homemade Gourmet's Chicken Enchilada Soup Seasoning. See Cookingfor7's "Homemade Gourmet Recipes" public recipe book for more recipes using Homemade Gourmet products. Canned chicken can be used in this recipe if desired.
Provided by Homemade Gourmet Ju
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
- Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
- If you like, add cooked chicken, and heat through, about 5 minutes.
Nutrition Facts : Calories 57.5, Fat 2.3, SaturatedFat 1, Cholesterol 17.4, Sodium 96.2, Carbohydrate 3.4, Fiber 0.5, Sugar 1.3, Protein 5.8
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
CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET
Great chicken marinade using Homemade Gourmet's Chicken Enchilada Soup Seasoning. For more recipes using Homemade Gourmet mixes see Cookingfor7s public recipe book, "Homemade Gourmet Recipes".
Provided by Homemade Gourmet Ju
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
- Marinade overnight if using the next day.
- If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
- Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
Nutrition Facts : Calories 430.2, Fat 25.5, SaturatedFat 6.6, Cholesterol 145.2, Sodium 143.3, Protein 47.3
ENCHILADA CHICKEN SOUP
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
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
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- 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.
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