Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchilada soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese. Serve with grated cheese and crumbled tortilla chips, if desired. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and stock thickens somewhat.
chicken enchilada soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. chicken enchilada soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken enchilada soup using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make chicken enchilada soup:
- Prepare 1 lb skinless boneless chicken
- Take 1 tbsp veg. oil
- Make ready 1 clove garlic
- Make ready 1/2 cup diced onion
- Make ready 1 cup maseca
- Make ready 3 cup water
- Make ready 1 cup red enchillada sauce
- Prepare 2 cup shredded cheddar chese
- Take 1 tsp salt
- Take 1 tsp chili powder
- Get 1/2 tsp ground cumin
- Make ready 1 quart chicken brooth
Remove chicken from pot and shred, reserving cooking liquid. 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.
Steps to make chicken enchilada soup:
- In large pot cook chicken in medium heat in oil till brown on all sides. remove set aside.
- cook onion & garlic in remaining oil till clear then add chicken broth
- in a seperate bowl whisk maseca (1. cup) + 2 cups water till blended
- pour measeca/water mix with 1 cup water+ enchilada sauce, cheese, salt, chilli powder, cumin - bring to a boil.
- shred cooked chicken and then add to pot.
- reduce heat & simmer 30-40 minutes
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. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted. Transfer to crockpot or slow cooker and add in the seasonings, diced tomatoes, tomato paste, and broth.
So that is going to wrap it up with this special food chicken enchilada soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
