Stove Top Enchilada Soup

Rose Mary Mogan

By
@cookinginillinois

This soup is my FIRST Personal creation for Enchilada Soup. It was creamy smooth & very tasty.

I originally thought it was going to be too spicy, but as I continued to add other ingredients to build on the flavors, it all begin to mellow out, to a mild creamy & tasty soup. All created in about an hours time on the stove top.

You can add tortilla chips or what ever you like to make this soup complete. I especially appreciated the chunky bits of chicken breast, & diced tomatoes in the dish. Cold left over chicken could be added.

I had no enchilada sauce so I created my own version.


Featured Pinch Tips Video

Comments:

Serves:

6 or more depending on portion size

Prep:

25 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Tbsp
all purpose flour
2 Tbsp
butter
1 Tbsp
olive or canola oil
2 Tbsp
chili powder
1/2 tsp
each cumin, granulated onion powder, granulated garlic powder, kosher salt
1 can(s)
v-8 low sodium tomato juice (11 1/2 oz)
2 can(s)
white meat chicken breast (12 1/2 oz size)
1 can(s)
chicken broth (14 1/2 oz can)
1 can(s)
green chilis (4 ounces)
2 can(s)
cream of chicken soup
1 pkg
cream cheese, (8 ounces) cubed
1 can(s)
diced tomatoes (14 1/2 ounce )
1 can(s)
tomato paste (6 ounces)
2 c
shredded cheese of choice

Directions Step-By-Step

1
Just a hint of heat is added to this tasty quick and easy recipe. Great way to get dinner on the table in an hour or less, with mostly canned good items. I created this recipe with my sister in Law in mind, the one in Kansas City, she loves most all Mexican & Italian dishes. I hope she approves of this one when she makes it. PLEASE NOTE: YOU CAN ADD ALL OF THESE INGREDIENTS TO A CROCK POT AND COOK OVER LOW HEAT FOR ABOUT 2 HOURS IF DESIRED. BUT YOU WILL NEED TO MAKE A roux in a small saucepan of the spices with the oil and butter first before adding to the crock pot. These are most of the ingredients in the recipe.
2
Combine dry ingredients in a small bowl and stir to blend together.
3
Next melt the butter & oil in a large pot over low heat, then add the blended dry ingredients, and stir with a wooden spoon to blend together to form a paste.
4
Add the tomato juice and stir till mixture begins to thicken.
5
Now add chicken broth diced tomatoes, and green chilies, and stir while continuing to cook over low heat.
6
In a separate small bowl blend the tomato paste with the cream of chicken soup with a wire whisk then add to pot, and stir to blend together.
7
Add both cans of chunk chicken to pot, and stir to blend, continuing to cook over low heat. REMEMBER TO STIR TO PREVENT STICKING.
8
Cube cream cheese, and add to soup. Stir until it dissolves into soup. Continue to cook for a total of about an hour till flavors have had a chance to blend together.
9
Serve with your favorite tortillas or other sides of choice. Stir in shredded cheese just before serving, and stir till cheese melts. Hubby just got home and has had 2 bowls already before I had time to post recipe. Said it is really good and not too spicy. So we will be enjoying this soup again in the near future.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy