Chicken Enchilada Soup For The Stovetop

It was creamy smooth very tasty. This chicken enchilada soup is comforting hearty savory filling lusciously creamy and cheesy and bursting with fiesta flavors. Add shredded chicken enchilada sauce half and half jack cheese cream cheese and green salsa to the pot.

Olivia Luz

Add a dash or more of hot sauce. Of olive oil on the chicken breasts then mix the chili powder garlic powder cumin and salt together and sprinkle on both sides. Stir and heat soup until it is warm and the cheese is melted. Add your chicken breasts enchilada sauce black beans corn diced green chiles diced tomatoes chicken broth garlic salt and taco seasoning to a slow cooker or large stock pot. Bring the mixture to a boil and simmer covered or partially covered until the chicken is cooked through and the vegetables are tender about 20 minutes.

Don t worry about cooking it all the way. To make this chicken enchilada soup on the stovetop you can start with some already cooked and shredded chicken that you can add in. I originally thought it was going to be too spicy but as i continued to add other ingredients to build on the flavors it all begin to mellow out to a mild creamy tasty soup. In a large stockpot add chicken and broth. Cook until heated through 3 to 5 minutes.

Add the broth both enchilada sauces corn pinto beans black beans diced tomatoes cumin and chili powder. Cook for about 30 minutes on the stove top or for 3 to 4 hours on high in the crock pot. This soup is my first personal creation for enchilada soup. In a large pot add the chicken broth chicken breasts green chiles onion potatoes pepper butternut squash garlic salt cumin and taco seasoning. Bring broth to a boil in a large pot.

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Chicken enchilada soup is everything you love about chicken enchiladas in soup form. All created in about an hours time on the stove top. It s a meal in one made with pantry staples so you can make this soup any night of the week. Cook mixture for 8 10 minutes or until chicken is no longer pink. Stir in enchilada sauce and pumpkin.

Add celery and onion reduce heat and simmer until slightly tender about 5 minutes. This creamy chicken enchilada soup is made with my easy homemade enchilada sauce with. Simmer until chicken is done and can easily be pulled apart. Preheat oven to 375 degrees. Perfectly seasoned and full of flavor chicken enchilada soup is a deliciously quick easy stovetop dinner for a busy day.

Or you can sear the chicken in a large dutch oven for about 2 3 minutes per side. Return soup to a simmer and add chicken and corn. Serve with a salad and you have a healthy dinner on the table in 15 minutes. In a large pot melt the butter over medium heat. How to make creamy chicken enchilada soup.

Add the chicken onion red bell pepper and garlic. Remove chicken and shred. Add the chicken onion red bell pepper and garlic. Or you can sear the chicken in a large dutch oven for about 2 3 minutes per side. Add celery and onion reduce heat and simmer until slightly tender about 5 minutes.

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Remove chicken and shred. Chicken enchilada soup is everything you love about chicken enchiladas in soup form. Add the broth both enchilada sauces corn pinto beans black beans diced tomatoes cumin and chili powder. Don t worry about cooking it all the way. Add a dash or more of hot sauce.