Chicken Enchilada Soup
Chicken Enchilada Soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken enchilada soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Enchilada Soup is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken Enchilada Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

Check Out our Selection & Order Now. Prices are regularly updated with comprehensive, thoroughly researched product information This soup is Mexican-inspired. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese. Serve with grated cheese and crumbled tortilla chips, if desired.

To get started with this recipe, we must first prepare a few components. You can cook chicken enchilada soup using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Enchilada Soup:
  1. Take 1 lb Chicken Breast
  2. Get 1 stick Butter
  3. Get 1 large Purple Onion Chopped
  4. Get 2 box Chicken Stock
  5. Prepare 1 can Mexican Corn
  6. Get 1 can Black Beans drained
  7. Get 2 can Original Rotel
  8. Get 2 can Mild Enchilada Sauce
  9. Prepare 1 cup Half & Half

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. Add the enchilada sauce and cream cheese.

Instructions to make Chicken Enchilada Soup:
  1. In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
  2. Melt butter in pot and add chopped onion. Saut? onion until soft.
  3. Add chicken stock to pot and bring to a boil. Cut back heat to medium and let summer for about 20-30 minutes.
  4. While simmering, cut chicken into bite sizes pieces or shred chicken.
  5. Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans. Chop Rotel a bit in a food processor and add to pot.
  6. Let simmer on medium heat for about 15 minutes.
  7. Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
  8. Serve in bowl with shredded cheddar and tortilla strips on top.

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. Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce.

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