Chicken Enchilada Soup For The Stovetop Recipes

BEST CHICKEN ENCHILADA SOUP

Steps:

• If you don't have cooked chicken, cook some chicken breast. See blog post for details.
• In a large pot over medium heat, heat the olive oil. Add in the onion, garlic and sauté until translucent in color.
• Add in the enchilada sauce, fire roasted tomatoes, spices, and salt. Sauté for about 1 minute then add in the broth.
• Cover and bring to boil for 20 minutes. Remove the pot from heat. Using an emergent hand blender, blend the soup carefully to the consistency you like. You can make it super smooth or textured. Place the soup back over medium heat.
• Add in the shredded chicken, black beans, corn and green chilies into the pot. Mix and cover to cook for another 10 minutes. Add in the lime juice and stir.
• OPTIONAL: You can also add some heavy cream at this point if you decide to make the soup extra creamy. You will cook for an extra 3-5 minutes after adding the heavy cream.
• Serve in a bowl topped with some tortilla chips, cilantro, sour cream, and avocadoes.

CHICKEN ENCHILADA SOUP FOR THE STOVETOP

Steps:

• Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

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.

STOVE TOP ENCHILADA SOUP

Steps:

• 1. Just a hint of heat is added to this tasty quick and easy recipe. Great way to get dinner on the table in an hour or less, with mostly canned good items. I created this recipe with my sister in Law in mind, the one in Kansas City, she loves most all Mexican & Italian dishes. I hope she approves of this one when she makes it. PLEASE NOTE: YOU CAN ADD ALL OF THESE INGREDIENTS TO A CROCK POT AND COOK OVER LOW HEAT FOR ABOUT 2 HOURS IF DESIRED. BUT YOU WILL NEED TO MAKE A roux in a small saucepan of the spices with the oil and butter first before adding to the crock pot. These are most of the ingredients in the recipe.
• 2. Combine dry ingredients in a small bowl and stir to blend together.
• 3. Next melt the butter & oil in a large pot over low heat, then add the blended dry ingredients, and stir with a wooden spoon to blend together to form a paste.
• 4. Add the tomato juice and stir till mixture begins to thicken.
• 5. Now add chicken broth diced tomatoes, and green chilies, and stir while continuing to cook over low heat.
• 6. In a separate small bowl blend the tomato paste with the cream of chicken soup with a wire whisk then add to pot, and stir to blend together.
• 7. Add both cans of chunk chicken to pot, and stir to blend, continuing to cook over low heat. REMEMBER TO STIR TO PREVENT STICKING.
• 8. Cube cream cheese, and add to soup. Stir until it dissolves into soup. Continue to cook for a total of about an hour till flavors have had a chance to blend together.
• 9. Serve with your favorite tortillas or other sides of choice. Stir in shredded cheese just before serving, and stir till cheese melts. Hubby just got home and has had 2 bowls already before I had time to post recipe. Said it is really good and not too spicy. So we will be enjoying this soup again in the near future.

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.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.