Chicken Enchilada Soup
Chicken Enchilada Soup

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken enchilada soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese.

Chicken Enchilada Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Chicken Enchilada Soup is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have chicken enchilada soup using 9 ingredients and 8 steps. Here is how you can achieve that.

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

Stir in enchilada sauces and cumin. Stir in chicken and single cream; heat through. Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot.

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.

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

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