CHICKEN ENCHILADA SOUP FOR THE STOVETOP
Low-calorie, low-fat enchilada soup with a surprising twist that brings it all together. Serve with shredded fat-free Cheddar cheese and crushed baked tortilla chips if you like.
Provided by SlimCookins
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 15 g, Cholesterol 43.9 mg, Fat 10.2 g, Fiber 3.9 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 328.8 mg, Sugar 3.2 g
STOVE TOP ENCHILADA SOUP
This soup is my FIRST Personal creation for Enchilada Soup. It was creamy smooth & very tasty. 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. All created in about an hours time on the stove top....
Provided by Rose Mary Mogan
Categories Other Soups
Time 1h25m
Number Of Ingredients 14
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.
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
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