Heartychickenenchiladasoup Recipes

CHICKEN ENCHILADA SOUP

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.

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.

HEARTY CHICKEN ENCHILADA SOUP

Steps:

• Boil chicken breast for 45 minutes to an hour.
• Saute garlic and onions in butter.
• Add flour and brown to form a light brown roux.
• Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
• Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
• Cook for 30 minutes, stirring frequently.
• Top with shredded cheese, avocados, and tortilla chips.

HEARTY CHICKEN ENCHILADAS

Steps:

• In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

HEARTY VEGETARIAN ENCHILADA SOUP

Steps:

• Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
• Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
• Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

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.