The Pioneer Woman Tasty Kitchen
Avatar Image

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

Cheddar Cheese Soup
Avatar Image by san pasqual's kitchen in Soups
This soup is robust and hearty and it warms you from...
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


Jalapeño, Bean and Chicken Soup
Avatar Image by Mr Sugarbears in Soups
A hearty soup that's perfect for fall nights by the fire...
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


Pork and Shrimp Wonton Soup
Avatar Image by In Good Flavor in Soups
Take-out wonton soup is good, but homemade is even better!
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


Roasted Broccoli Cheddar Soup
Avatar Image by The Cozy Cook in Soups
A delicious combination of flavors that's perfect for fall and winter...
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


Moroccan Lamb Chili with Sweet Potatoes, Chickpeas & Kale
Avatar Image by Phoebe Lapine in Soups
This lamb chili is spiced with Moroccan harissa paste and slow...
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