Recipe: Yummy chicken enchilada soup

chicken enchilada soup. Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup.

Chicken Enchilada Soup is a delicious, easy soup make with some fun and unique ingredients you'll love! Unlike most Mexican soups this one doesn't have a whole bunch of vegetables inside. In fact the only one in there, onions, sort of disappear into the soup as it cooks. You can cook chicken enchilada soup using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of chicken enchilada soup

1. Prepare 1 lb of skinless boneless chicken.
2. You need 1 tbsp of veg. oil.
3. It's 1 clove of garlic.
4. Prepare 1/2 cup of diced onion.
5. You need 1 cup of maseca.
6. It's 3 cup of water.
7. It's 1 cup of red enchillada sauce.
8. It's 2 cup of shredded cheddar chese.
9. Prepare 1 tsp of salt.
10. You need 1 tsp of chili powder.
11. Prepare 1/2 tsp of ground cumin.
12. You need 1 quart of chicken brooth.

Slow Cooker Chicken Enchilada Soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight! This easy soup recipe takes just a few minutes of prep and making Crockpot Shredded Chicken is pretty much effortless! Chicken Enchilada Soup Ingredients In a large pot over medium heat, heat oil.

chicken enchilada soup instructions

1. In large pot cook chicken in medium heat in oil till brown on all sides. remove set aside..
2. cook onion & garlic in remaining oil till clear then add chicken broth.
3. in a seperate bowl whisk maseca (1. cup) + 2 cups water till blended.
4. pour measeca/water mix with 1 cup water+ enchilada sauce, cheese, salt, chilli powder, cumin - bring to a boil..
5. shred cooked chicken and then add to pot..
6. reduce heat & simmer 30-40 minutes.

Add broth and bring to a boil. I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of sour cream. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients.