Wednesday, February 25, 2015

Chicken Enchilada Soup

Updated August 2020

To me nothing says comfort food like a piping hot bowl of soup. Delicious, slightly spicy and warming, this Chicken Enchilada Soup is comfort food in a bowl.

Easy to make, a little "feisty" with some herbs and spices, and simple ingredients found in most well-stocked kitchens.

2 boneless, skinless chicken breasts, cut into 3 or 4 strips each, then cut into cubes
2 tbls. olive oil
4 cups chicken stock
1 cup milk
1 onion, diced
1 - 10 oz. can enchilada sauce
1 - 14.5 oz. can petite diced tomatoes, drained
1 - 14.5 oz. can niblet corn, drained
2-3 tsp. chili powder
1 tsp. ground cumin
2 tsp. garlic powder
1 tsp. course-ground black pepper
1 tsp. salt
2 tsp. cilantro or oregano
shredded cheddar cheese to sprinkle on top
*optional - diced bell peppers, black beans

Place oil in a large saucepan; add onion and saute' over med-high heat until onion is getting soft. Add cubed chicken and continue cooking until chicken is cooked through.

Add all other ingredients and bring to a boil, stirring often. Reduce heat and simmer 30 minutes.

Serve while hot with shredded cheddar cheese sprinkled on top.

Tortilla Chips - make your own with a flour tortilla. Brush some olive oil onto the tortilla, and cut the tortilla in half and each half into half again. Cut each quarter into triangle strips. Place strips on a baking sheet, sprinkle with salt and bake in a 325 degree oven 8 minutes or until crispy. Serve tortilla chips with the soup.


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