RECIPE FOR ENCHILADA SOUP RECIPES
ENCHILADA SOUP RECIPE - FOOD.COM
This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
- Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
- (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
- To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
- ENJOY ~V.
Nutrition Facts : Calories 211.9, FatContent 8.5, SaturatedFatContent 4.9, CholesterolContent 21.4, SodiumContent 1461.4, CarbohydrateContent 24.5, FiberContent 4.1, SugarContent 9.2, ProteinContent 11
ENCHILADA CHICKEN SOUP RECIPE: HOW TO MAKE IT
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. —Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 992mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
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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
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- 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.
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