The Pioneer Woman Tasty Kitchen
Profile Photo

Chicken Enchilada Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Chicken Enchilada Soup is warm, homey, comforting and absolutely spectacular!

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ whole Yellow Onion, Diced
  • 1 whole Red Pepper, Stem And Seeds Removed Then Diced
  • 15 ounces, weight Can Of Rotel Diced Green Chilies And Tomatoes
  • 4-½ ounces, weight Can Of Chopped Green Chiles
  • 15 ounces, weight Can Whole Corn, Drained
  • 15 ounces, weight Can Black Beans, Drained And Rinsed
  • 10 ounces, fluid Can, Enchilada Sauce
  • 2 cups Milk, Divided
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 cup Chicken Broth, Divided
  • 2 whole Chicken Breasts, Cooked And Shredded OR 1 Whole Rotisserie Chicken, Shredded
  • 1 cup Mexican Cheese (I Used Monterey Jack)
  • Salt And Pepper
  • Optional Garnishes: Chopped Cilantro, Shredded Cheese, Tortilla Chips, Sour Cream

Preparation

Heat a soup pan to medium high heat and warm the olive oil. Add the diced onion and red peppers, cooking until tender, about 5 minutes.

Pour in the Rotel, green chilies, corn, and black beans. Add the enchilada sauce and 1 1/2 cups of the milk. Stir occasionally.

In a small saucepan over medium heat, melt the butter. Once fully melted, add the flour, whisking constantly until thick. Pour the remaining 1/2 a cup of milk and 1/2 a cup of the chicken broth into the roux. Add a few cracks of salt and pepper. Whisk constantly until the mixture thickens, it will take about 4-6 minutes. Once thickened, immediately add it to the soup.

Add the remaining 1/2 cup of chicken broth and the cheese into the soup as well. Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.

Top with desired toppings and serve! Enjoy!

Adapted from: Real Mom Kitchen.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Hunter’s Stew
Profile Photo by Justyna in Soups
Bigos or Hunter's Stew is a traditional 14th century Polish recipe....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Asparagus & Leek Soup
Profile Photo by Hetal Vasavada in Soups
Asparagus and leek soup with a hint of garam masala and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Potato Carrot Soup in Japanese Bonito Broth
Profile Photo by Moon Cho in Soups
Light and healthy potato, carrot and onion soup simmered in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Indian Coconut Soup
Profile Photo by Dax Phillips in Soups
A soup loaded with a creamy coconut broth. Great as an...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Black Lentil Pasta Soup
Profile Photo by Adina Beck in Soups
A vegan pasta, lentil and vegetable soup. Quick, healthy and delicious!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy