Cheesy Chicken Enchilada Soup Food

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
• Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
• Add the diced tomatoes, black beans, frozen corn and stir.
• Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
• Remove from heat and top with green onions and mozzarella cheese before serving.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• In a 3 quart saucepan, mix all ingredients except tortilla chips.
• Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
• This make 6 1-cup servings.

CHICKEN CHEESE ENCHILADA SOUP

Steps:

• In a large pot, bring the chicken broth to a light boil.
• Add in chopped tomatoes; simmer on low.
• Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
• Stir in cumin and chili powder, then flour, blending well.
• Gradually add in the half and half; stir to combine.
• Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
• Add in the cheese and sour cream carefully, stirring often.
• Add in the cooked chicken; mix until combined.
• Top with crushed tortilla chips, and grated cheddar sprinkled on top.

EXTRA CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
• Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle soup into bowls and top with Monterey Jack cheese.

CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)

Steps:

• 1. In large pot, place oil, chicken base, onion and spices.
• 2. Sauté until onions are soft and clear, about 5 minutes.
• 3. In another container, combine Masa Harina with 1 quart water.
• 4. Stir until all lumps dissolve.
• 5. Add to sautéed onions and bring to boil.
• 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 7. Add remaining 3 quarts water to pot.
• 8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
• 9. Add cheese to soup.
• 10. Cook stirring occasionally, until cheese melts.
• 11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine all ingredients into a large saucepan.
• Heat on medium heat until soup is hot, stirring occasionally.
• Serve with tortilla chips if desired. (We also like to put a piece of cornbread in the bottom of our bowl and add the soup over it and garnish with a bit of sour cream. And I make it with one can of chicken which works just as well but decreases your serving size somewhat).