Somersizing 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.

SOMERSIZING CHICKEN ENCHILADA SOUP

Steps:

• Puree first 3 ingredients together in food processor.
• Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
• Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
• Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
• Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
• 3.Before serving stir in a cup of cheddar cheese until melted.
• 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
• ****FOR LEVEL 2:.
• After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
• Continue on to step 2.****.

CHICKEN ENCHILADA SOUP

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

FLAVORFUL CHICKEN ENCHILADA SOUP

Steps:

• In large pot; onion, garlic, and bell peppers in oil.
• Add chicken, soup, tomato sauce, water, spices, and corn.
• Bring to a boil.
• Cover and simmer 45 minutes, stirring occasionally.
• Crush tortilla chips into each bowl.
• Ladle soup over the top.
• Sprinkle with cheese.

LOW CARB SPICY CHICKEN ENCHILADA SOUP

Steps:

• Preheat covered pot.
• Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
• Add chicken stock.
• Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
• Add chicken to broth and bring to simmer.
• In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
• Simmer for 20 minutes until flavors meld.
• Spoon into warm soup bowls.
• Top with cheddar/jack cheese.
• May top with sour cream if preferred.
• If needing a low carb crunch, consider a few pork rinds.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

CHILI'S ENCHILADA SOUP

Steps:

• Add oil to a large pot over medium heat.
• Add chicken to pot and brown 5 minutes per side. Set Aside.
• add onions and garlic to potand saute about 2 minutes.
• Add chicken stock.
• Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot.
• add remaining water, red sauce, Cheese and spices and bring to a boil.
• Shred the chicken into small bite size pieces and add it to the pot.
• reduce heat and simmerfor 30-40 minutes or until thick.
• serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.

CHICKEN ENCHILADA SOUP (CROCK POT)

Steps:

• Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.

GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
• Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

SOMERSIZING CHICKEN QUESO SOUP

Steps:

• Melt butter over med. high heat. Saute onion in butter until translucent.
• Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
• Add cream cheese and cook until melted, stirring constantly.
• Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way).
• Add chopped chicken and heat until warmed through. Do not boil.
• Serve, garnishing each portion with chopped green onions and chopped cilantro.
• According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
• Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.

CHICKEN ENCHILADA SOUP

Steps:

• Saute onion and garlic in olive oil. Add the next 10 ingredients;.
• bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
• strips; add with the cheese to the soup. Simmer (uncovered) for 10.
• minutes. Serve.