CHEESY ENCHILADA SOUP RECIPES

Name: Cheesy Chicken Enchilada Soup
Prep time: 25 min
Cook time: 45 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 medium yellow onion (peeled and chopped); 1/4 cup chopped fresh cilantro; 3 garlic cloves (peeled and minced); 1 small Jalapeno Pepper (seeded and minced); 1 can diced green tomatoes with green chilies (drained, 10 ounces); 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp salt; 1/4 tsp ground black pepper; 3 cups chicken broth; 2 boneless, skinless chicken breasts ( 6 ounces); 1/4 cup Water; 3 tbsp masa; 1 cup grated sharp cheddar cheese; 1/2 cup sour cream; 3 oz tortilla chips

CHEESY CHICKEN ENCHILADA SOUP – INSTANT POT RECIPES

Cheesy Chicken Enchilada Soup – Instant Pot Recipes image

Masa can be found in the international food section of most grocery stores, but if you can’t find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.

Provided by I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Prep Time 25 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 medium yellow onion (peeled and chopped)
1/4 cup chopped fresh cilantro
3 garlic cloves (peeled and minced)
1 small Jalapeno Pepper (seeded and minced)
1 can diced green tomatoes with green chilies (drained, 10 ounces)
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp ground black pepper
3 cups chicken broth
2 boneless, skinless chicken breasts ( 6 ounces)
1/4 cup Water
3 tbsp masa
1 cup grated sharp cheddar cheese
1/2 cup sour cream
3 oz tortilla chips

Steps:

Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.

CHEESY CHICKEN ENCHILADA SOUP RECIPE - BETTYCROCKER.COM

Cheesy Chicken Enchilada Soup Recipe - BettyCrocker.com image

Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 can (10 oz) Old El Paso™ enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese (4 oz)
1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped (2 cups)
3/4 cup crushed tortilla chips

Steps:

In 3-quart saucepan, mix all ingredients except tortilla chips.
Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.

Nutrition Facts : Calories 260 , CarbohydrateContent 22 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 19 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 6 g, TransFatContent 1/2 g

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