Chicken Enchilada Soup
Chicken Enchilada Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken enchilada soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Enchilada Soup is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken Enchilada Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of Chicken Enchilada Soup. I love turning classic meals into soups, it's an easy (maybe even lazy). If you like the chicken enchilada soup form Chili's, then you will love this!

To begin with this particular recipe, we must first prepare a few components. You can cook chicken enchilada soup using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Enchilada Soup:
  1. Make ready 1 lb Chicken Breast
  2. Make ready 1 stick Butter
  3. Make ready 1 large Purple Onion Chopped
  4. Make ready 2 box Chicken Stock
  5. Get 1 can Mexican Corn
  6. Make ready 1 can Black Beans drained
  7. Get 2 can Original Rotel
  8. Make ready 2 can Mild Enchilada Sauce
  9. Make ready 1 cup Half & Half

In our opinion, Chili's chicken enchilada soup is one of the best things on their menu. It took a while to figure out, but we've finally figured out how to recreate it at home. Chicken enchilada was the signature soup at one of my favorite lunch spots growing up; I still devour a bowl every time I return home. It is a thicker, richer cousin of chicken tortilla soup — like you are.

Instructions to make Chicken Enchilada Soup:
  1. In soup pot, brown chicken breasts on both sides then remove from heat and let cool.
  2. Melt butter in pot and add chopped onion. Saut? onion until soft.
  3. Add chicken stock to pot and bring to a boil. Cut back heat to medium and let summer for about 20-30 minutes.
  4. While simmering, cut chicken into bite sizes pieces or shred chicken.
  5. Add can of Mexican corn, 2 cans of Enchilada Sauce and drained beans. Chop Rotel a bit in a food processor and add to pot.
  6. Let simmer on medium heat for about 15 minutes.
  7. Add half & half to soup (may not need whole cup, use judgement) and simmer once again for about 10-15 minutes until soup looks creamy.
  8. Serve in bowl with shredded cheddar and tortilla strips on top.

This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love! Today I am making cheesy chicken enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort. I'm all about the quick and easy dinner options.

So that is going to wrap it up with this exceptional food chicken enchilada soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!