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Chicken Enchilada Soup
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Description
This flavorful, hearty soup is perfect for cold winter days. It is not on the light side, but it will keep you coming back for more. Leftovers are even more flavorful!
Ingredients
- 1 pound Bacon, Diced
- 4 pieces Chicken Breast, Diced
- ⅔ cups Onion, Diced
- 1 stick Butter
- 3 cups Chicken Broth
- 1 can Enchilada Sauce (20oz)
- 1 can Diced Green Chilies (4oz)
- 1 can Black Olives, Sliced (6 Oz)
- ¼ cups Butter
- ¼ cups Flour
- 1 cup Half-and-Half Or Milk
- 2 cups Grated Cheddar Cheese
- Grated Cheddar Cheese (optional)
- Sour Cream (optional)
- Sliced Green Onions (optional)
- Tortilla Chips
Preparation
Cook bacon until crispy in a large saucepan.
Remove bacon, but leave drippings, and add 1 cube butter.
Add diced chicken and onion, cook thoroughly. After chicken is cooked, add broth, enchilada sauce, green chilies, olives, & bacon. Bring to a simmer, and turn on low heat.
Meanwhile in a small saucepan, melt 1/4 cup butter and add flour. Mix well. Add half & half, and keep at a very low temp!! Continue to stir constantly until it becomes slightly thick (DO NOT SCALD). Immediately add this mixture to the big pan and stir in. Add cheddar cheese and stir until melted.
Serve with crushed chips, sour cream, sliced green onions, and more cheddar cheese. Enjoy!!
**Please note, if you use half & half, be very careful to not scald it, or you will have to start over. If you use regular milk, it isn’t as easy to scald, but not as creamy either. I also usually double the recipe just so we have leftovers!
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redheadedfoodie on 2.4.2011
OMG——–love it!