Chicken Enchilada Soup
A rich and spicy soup packed with flavor."Excellent combination of ingredients. I cooked enough to feed an army and everyone wanted the recipe. Thank you. " - TrentButler
Yield: 12 Servings Ready in 1 hours
44 people trying soon
Verified by nesshawk
|1 TablespoonOlive oil; Or any cooking oil|
|1 TeaspoonGarlic; Crushed or Minced|
|1 TeaspoonCumin; Powder|
|1 TeaspoonCayenne pepper; Powder|
|1 CupMilk; For Thickening|
|3/4 CupBlack beans; Cooked|
|3/4 CupPinto beans; Cooked|
|1 1/2 CupsShredded cheese; Jack or Cheddar or Mixed|
|4 CupsChicken broth; Stock can be subsituted|
|3 CupsChicken breasts boneless and skinless; Uncooked & Cubed|
|16 OzEnchilada Sauce; Can|
|10 OzRotel; Can|
|15 OzCorn; Can|
|1 CupBell pepper; Green or Red|
|3/4 CupOnion; White or Red|
|10 WholeCorn Tortillas; Julienne|
|1 CupSour cream; For Garnish|
|1 BunchCilantro; For Garnish|
|1 WholeAvocado; Diced for Garnish|
Chicken Enchilada Soup Preparation
Heat oil and add garlic, onion, bell pepper and saute.
Pour in milk, enchilada sauce, 2 cups of the chicken broth and bring to a boil.
Add julienne corn tortilla, lower to a simmer, stirring occasionally until completely dissolved.
Add cumin, and cayenne pepper and add uncooked chicken.
10 minutes later, add cooked beans, 2 remaining cups of chicken broth, corn, & Rotel.
Lastly incorporate cheese slowly until completely and evenly melted.
Serve and garnish with a teaspoon of sour cream, cilantro, and diced avocado.
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Chicken Enchilada Soup Reviews
5 months, 3 weeks, 1 days, 17 hours, 24 minutes ago
Excellent combination of ingredients. I cooked enough to feed an army and everyone wanted the recipe. Thank you.
1 years, 1 months, 3 days, 14 hours, 10 minutes ago
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