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stove top enchilada soup

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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.

►
(1 rating)
yield 6 or more depending on portion size
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For stove top enchilada soup

  • 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
    v-8 low sodium tomato juice (11 1/2 oz)
  • 2 can
    white meat chicken breast (12 1/2 oz size)
  • 1 can
    chicken broth (14 1/2 oz can)
  • 1 can
    green chilis (4 ounces)
  • 2 can
    cream of chicken soup
  • 1 pkg
    cream cheese, (8 ounces) cubed
  • 1 can
    diced tomatoes (14 1/2 ounce )
  • 1 can
    tomato paste (6 ounces)
  • 2 c
    shredded cheese of choice

How To Make stove top enchilada soup

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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