SLOW-COOKED CHICKEN ENCHILADA SOUP RECIPE: HOW TO MAKE IT
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 125 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 1102mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
LEMONY CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
This isn't Grandma's chicken soup, but it is comforting in a whole new way. The lemon juice gives this easy soup enough zip to make it interesting. —Bill Hilbrich, St. Cloud, Minnesota
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.
Nutrition Facts : Calories 435 calories, FatContent 23g fat (6g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 38g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 21g protein.
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Reviews 4.4
Total Time 10 minutes
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Calories 207 calories per serving
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Reviews 3.5
Total Time 6 hours 40 minutes
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Reviews 4
Total Time 01 hours 15 minutes
Category Lunch
Calories 128 calories per serving
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Reviews 3.8
Total Time 50 minutes
Category Dinner, Lunch
Calories 219 calories per serving
- In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.
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Reviews 4.7
Total Time 02 hours 40 minutes
Calories 25 calories per serving
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