Heartychickenenchiladasoup Recipes

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

CHICKEN ENCHILADA SOUP

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

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.

HEARTY CHICKEN ENCHILADA SOUP

Steps:

• Boil chicken breast for 45 minutes to an hour.
• Saute garlic and onions in butter.
• Add flour and brown to form a light brown roux.
• Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
• Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
• Cook for 30 minutes, stirring frequently.
• Top with shredded cheese, avocados, and tortilla chips.