Flavorful Chicken Enchilada Soup Recipes

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.

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.

CHICKEN ENCHILADA SOUP

Steps:

• In a large pot, melt butter over medium. Prep spices by measuring and adding them all to a small bowl. Measure out tomato stock and have chicken stock ready.
• Add garlic and onion to butter and saute for 2 minutes. Add jalapeno, mix, and saute for another minute. Add salt, cumin, paprika, chili powder, and oregano, mix and then add tomato paste. Mix so paste is well coated with onions and spices. Saute for another minute.
• Slowly add chicken stock, whisking while you add to incorporate all of the tomato paste.
• Add chicken and turn heat up to high to bring it to a boil. Let boil for 20 minutes.
• Reduce heat to medium. Remove chicken and add to a medium sized bowl, and add beans and corn.
• Shred chicken.
• Add cheese and stir to melt. Add apple cider vinegar and cilantro, and return chicken to the pot. Finish with lime juice.
• Serve with chips, avocado, more fresh cilantro, sour cream, or additional shredded cheese and enjoy!

LEFTOVER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
• Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
• Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

MAKEOVER CHICKEN ENCHILADA SOUP

Steps:

• Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat., Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside., Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.