Chicken Enchilada Soup Homemade Gourmet Recipes

CHICKEN ENCHILADAS

Steps:

• Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

EASY CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.
• Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.
• Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.
• Take the pot off of the heat and stir in the cream cheese. Stir until it's melted into the soup. Ladle into bowls and top each with garnishes.

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- HOMEMADE GOURMET

Steps:

• In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
• Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
• If you like, add cooked chicken, and heat through, about 5 minutes.

CHICKEN ENCHILADA SOUP

Steps:

• Heat a drizzle of oil in a medium pot over medium heat. Add in the onion, red bell pepper, and jalapeno, and cook, stirring frequently, until softened, about 3-5 minutes. Add garlic, cumin, chili powder, and cayenne to the pot, and cook, stirring, for about 1 minute. Pour in the chicken broth, green chiles, and enchilada sauce. Bring to a boil, then add in the chicken breast. Reduce heat to low and simmer for 1 hour, flipping the chicken halfway through to ensure even cooking. Remove the chicken from the broth, and place in a bowl. With two forks, shred chicken. Set aside. Using an immersion blender, regular blender, or food processor, blend the broth until smooth. Add the shredded chicken into the soup, and season to taste with salt and pepper. Allow the chicken to sit in the soup over low heat for about 20 minutes so that it can continue to absorb the flavors. You can also let the soup sit for a few hours off of the heat before reheating on the stove. Serve with accoutrements.