Looking for a really good Enchilada soup recipe. I know that Souper Salad has 1 that's awesome, do u have 1

Question

I've never made it before but thought I'd check here first. Could it be as simple as a Taco Soup, but with chicken instead of beef, and cream instead of so much water/stock?

Answer 1

pound chicken meat, chopped
2 cans enchilada sauce
1/2 cup Pace Picante Sauce (you pick the heat level...)
6 ounces Velveta
1 t chili powder

1/2 t pressed garlic (about 2 cloves)
OR
1/2 t garlic powder

1 large white onion, minced fine
4 cups chicken broth
1 cup sour cream
salt, to taste
12 corn tortillas cut into thin strips, like noodles

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optional ingredients: (if you've got them on hand....)

1 chopped pablano or bell pepper
1 cup frozen corn kernels
1 can Ranch Style Beans
1 bunch of green onions, chopped
1 cup grated jack cheese
1 small can sliced black olives
1 t cayanne pepper (if you like things hotter)

A lot of the ingredients for this soup are optional. The basic soup is good -- also good with a boost of cayanne heat, or with a few extra veggies, but not to worry. The key word on this recipe is EASY.

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don't bother to saute the onion and chicken before putting it in the pot. Just simmer them in the chicken broth and chili powder for about 25 minutes before adding the sauces and Velveta. Simmer 10 minutes more until cheese is completely melted, then add the sour cream and adjust the salt to taste.

Add the soft (not fried) tortilla strips just before you serve it. thjey will begin to disolve if added too early....

If you do decide to throw in some of the optional ingredients --

put the corn or peppers in at the same time as the chopped white onions,

add the beans when you add the sauces, and

put the green onions, olives, or jack cheese on top as a garnish as you serve it.


Using any or all of these additions also increases the volume of the soup pot, so you may have leftovers!

Answer 2

here's what you'll need it's 4 5 servings (11 cups)

1 hour 10 min prep
Change to: cups US Metric
1/4 onion, chopped
2 cloves garlic, crushed and chopped
3/4 bell pepper, chopped (green, yellow, and or red)
1 tablespoon oil
2 chicken breasts, cooked and cubed
10 3/4 ounces condensed cream of chicken soup
15 ounces tomato sauce
2 cups water
2 teaspoons chicken bouillon
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup frozen corn
8 ounces tortilla chips
1 cup cheese, shredded (Mexican blend = Mild Cheddar, Monterey Jack, Queso Quesadilla, and Asadero)

this is how you make it

In large pot ; onion, garlic, and bell peppers in oil.
Add chicken, soup, tomato sauce, water, spices, and corn.
Bring to a boil.
Cover and simmer 45 minutes, stirring occassionally.
Crush tortilla chips into each bowl.
Ladle soup over the top.
Sprinkle with cheese.

enjoy!!

that was how i do it, this is what the texans do:

3 cans chicken broth
3 cans cream of chicken soup
14oz can mild green chilies, chopped
2c. cooked chicken, diced
1/2 t.pepper
1 t.chili powder
1 lb. box Velveeta cheese

Heat all ingrediants, but do not boil. reduce heat to melt Velveeta cheese. Stir frequently till cheese is melted. Serve over broken tortilla chips.

I think even i'll try this 1

Answer 3

1/2 C. vegetable oil

1/4 C. chicken base

3 C. diced yellow onions

2 t. ground cumin

2 t. chili powder

2 t. granulated garlic

1/2 t. cayenne pepper

2 C. masa harina

4 qts. water, divided

2 C. crushed tomatoes

1/2 lb. Velveeta cheese, cubed

3 lbs. boneless, chicken breasts, cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.

Serves 16-20.

Answer 4

Chicken Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

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.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

Add remaining water, 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, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Makes approx. 12 servings.

Answer 5

Chili's Chicken Enchilada Soup

Recipe By : Chili's
Serving Size : 16 Preparation Time :0:00
Categories : Mexican Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup vegetable oil
1/4 Cup chicken base
3 Cups diced yellow onions
2 Teaspoons ground cumin
2 Teaspoons chili powder
2 Teaspoons granulated garlic
1/2 Teaspoon cayenne pepper
2 Cups masa harina
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut in small cube
3 Pounds cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions
are soft and clear, about 5 minutes
In another container, combine masa harina with 1 quart water. Stir until
all
lumps dissolve. Add to sauteed onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring
constantly. This will eliminate any raw taste from masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to
boil
stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add
chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
NOTE: Recipe can be halved
===============================================


TEX'S SHRIMP ENCHILADA SOUP

Recipe By : Bubba Gump's
Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Soups
Bubba Gump

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Unpeeled medium-size prawns
5 cups Chicken broth
4 ounces Tortilla chips
2 cans (4 1/2-oz.) chopped green -- chiles, undrained
1 can (10-oz.) diced tomatoes and -- green chiles,
undrai
2 tablespoons Butter or margarine
1 medium Onion -- chopped
2 Garlic cloves -- minced
1 cup Sour cream
1/4 cup Chopped fresh cilantro
Shredded mozzarella cheese
Shredded cheddar cheese

Peel and devein shrimp; set aside.

Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from
heat; let stand 10 minutes. Position knife blade in food processor bowl;
add half of broth mixture. Process until smooth, scraping down sides
once. Transfer mixture to another container. Repeat procedure with
remaining broth mixture. Return blended mixture to Dutch oven; stir in
green chiles and diced tomatoes. Set aside.

Melt butter in a large skillet over medium high heat. Add shrimp,
onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until
shrimp turn pink. Stir into broth mixture; cook until heated, stirring
occasionally (do not boil). Stir in sour cream and cilantro.
Sprinkle each serving with cheeses. Serve immediately.