Karens Chicken Enchilada Soup Recipes

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.

KAREN'S CHICKEN ENCHILADA SOUP

Steps:

• 1. In large pot, combine oil, chicken base, onions, and spices. Sauté until onions are soft and clear (about 5 minutes).
• 2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add Masa Harina "rue" to sautéed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 3. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
• 4. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
• 5. Add chicken; heat through.
• 6. Ladle into BIG ;) soup bowls. Top with mixed cheese shreds, pico de gallo, and tortilla strips. Enjoy your Chili's Enchilada Soup!

CHICKEN ENCHILADA SOUP III

Steps:

• In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
• Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
• In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
• Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

KARENS NEW MEXICAN CHICKEN ENCHILADAS VERDE

Steps:

• Preparation.
• Boil whole chicken until meat is no longer pink.
• Remove skin and debone meat, shred meat and set aside.
• Preheat oven to 350 degrees.
• Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
• Place dessert sized plate in microwave.
• Place one tortilla on plate in microwave.
• Microwave tortilla for 8 seconds ONLY.
• Remove tortilla, place in a 13x9 baking pan (metal or glass).
• Put 1 tablespoons enchilada sauce lengthwise on middle of tortilla.
• Follow with 1 tablespoons black beans, 1 tablespoons cheese, and 1/4 cup chicken.
• Roll up enchilada.
• Repeat process until all tortillas are filled and rolled in pan.
• Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it).
• Top sauce with remaining cheese, black olive slices and green chilies.
• Bake in oven for 25-30 minutes.
• ENJOY (and expect A LOT of compliments).