Flavorfulchickenenchiladasoup Recipes

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.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
• Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
• Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

CHICKEN ENCHILADA SOUP

Steps:

• Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
• Saute onion and garlic in 2 T.
• hot oil in a Dutch oven.
• Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
• Cover, reduce heat and simmer 1 hour.
• Add tortilla strips, velveeta simmer uncovered, 10 minutes.
• Sprinkle with paprika, and serve with garnishes on top.

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!

EASY CHICKEN ENCHILADA SOUP

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.