Karens Chicken Enchilada Soup Recipes

Steps:

• 1. In large pot, combine oil, chicken base, onions, and spices. Sauté until onions are soft and clear (about 5 minutes).
• 2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add Masa Harina "rue" to sautéed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 3. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
• 4. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
• 5. Add chicken; heat through.
• 6. Ladle into BIG ;) soup bowls. Top with mixed cheese shreds, pico de gallo, and tortilla strips. Enjoy your Chili's Enchilada Soup!

Steps:

• Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
• Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
• Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle soup into bowls and top with Monterey Jack cheese.