THE PIONEER WOMAN SOUP RECIPES RECIPES

Name: Easy Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 tbsp. Olive Oil; 1 Onion, Peeled And Chopped; 4 cloves Garlic, Minced; 1 1/2 lb. Boneless Chicken Breast; 2 tsp. Ground Cumin; 4 c. Chicken Broth; 2 cans (10 Oz. Size) Red Enchilada Sauce; 2 c. Frozen Corn; 1 can (15 Oz. Size) Black Beans, Drained; 1 1/2 c. Fresh Tomato Salsa; Your Favorite Toppings (See Note)

EASY ENCHILADA SOUP - THE PIONEER WOMAN

Easy Enchilada Soup - The Pioneer Woman image

Soup season is here!

Provided by Sommer Collier

Categories stews

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5 servings

Number Of Ingredients 11

Ingredients

1 tbsp. Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1 1/2 lb. Boneless Chicken Breast
2 tsp. Ground Cumin
4 c. Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 c. Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1 1/2 c. Fresh Tomato Salsa
Your Favorite Toppings (See Note)

Steps:

Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

EASY ENCHILADA SOUP - THE PIONEER WOMAN

Easy Enchilada Soup - The Pioneer Woman image

Soup season is here!

Provided by Sommer Collier

Categories stews

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5 servings

Number Of Ingredients 11

Ingredients

1 tbsp. Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1 1/2 lb. Boneless Chicken Breast
2 tsp. Ground Cumin
4 c. Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 c. Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1 1/2 c. Fresh Tomato Salsa
Your Favorite Toppings (See Note)

Steps:

Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

More about "the pioneer woman soup recipes recipes"

EASY ENCHILADA SOUP - THE PIONEER WOMAN

Soup season is here!
From thepioneerwoman.com
Total Time 35 minutes
Category stews

Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

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