Stove Top Enchilada Soup Recipes

Steps:

• Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

Steps:

• 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.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.