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.

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.

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.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
• Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
• Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
• Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
• Stir to combine and boil for a couple of minutes, just to heat it all up.
• Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

CHILIS CHICKEN ENCHILADA SOUP

Steps:

• First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
• Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
• Heat a large pot or dutch oven over medium/high heat. Add olive oil.
• When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
• Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
• Next, toss the green chilis with the onion and add the chicken back into the pot.
• Pour the chicken broth into the pot and bring to a boil over high heat.
• Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
• Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
• Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
• Add the thickened broth to the pot and whisk into the onion and broth mixture.
• Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
• Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
• After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
• Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
• Serve the soup with tortilla strips and a sprinkle of cheddar cheese.