Chicken Cheese Enchilada Soup Recipes

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

Steps:

• In a large pot, bring the chicken broth to a light boil.
• Add in chopped tomatoes; simmer on low.
• Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
• Stir in cumin and chili powder, then flour, blending well.
• Gradually add in the half and half; stir to combine.
• Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
• Add in the cheese and sour cream carefully, stirring often.
• Add in the cooked chicken; mix until combined.
• Top with crushed tortilla chips, and grated cheddar sprinkled on top.

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

Steps:

• Saute onion and garlic in olive oil. Add the next 10 ingredients;.
• bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
• strips; add with the cheese to the soup. Simmer (uncovered) for 10.
• minutes. Serve.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
• Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle soup into bowls and top with Monterey Jack cheese.

Steps:

• Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
• Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
• Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

Steps:

• Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
• Saute onion and garlic in 2 T.
• hot oil in a Dutch oven.
• Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
• Cover, reduce heat and simmer 1 hour.
• Add tortilla strips, velveeta simmer uncovered, 10 minutes.
• Sprinkle with paprika, and serve with garnishes on top.