Flavorfulchickenenchiladasoup Recipes

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.

SOUTHWESTERN ENCHILADA CHICKEN SOUP

Steps:

• In a large skillet, saute the cut up chicken (I cut in thin strips).
• Saute in the hot oil until lightly browned.
• Transfer to a crock pot.
• Stir in remaining ingredients.
• Cover and cook on low 6-8 hours.
• Cut tortilla strips thin and fry in hot oil until browned.
• Top each bowl of soup with tortilla strips and shredded cheese.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• In a 3 quart saucepan, mix all ingredients except tortilla chips.
• Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
• This make 6 1-cup servings.

CHICKEN ENCHILADA SOUP

Steps:

• Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
• Saute onion and garlic in 2 T.
• hot oil in a Dutch oven.
• Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
• Cover, reduce heat and simmer 1 hour.
• Add tortilla strips, velveeta simmer uncovered, 10 minutes.
• Sprinkle with paprika, and serve with garnishes on top.

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 (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.