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Chicken Enchilada Soup is warm, homey, comforting and absolutely spectacular!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!