Thick And Tasty Chicken Tortilla Enchilada Soup Recipes

Steps:

• In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
• Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
• Add broth, stir and bring to a simmer.
• Add chicken and allow to heat through.
• Serve with a sprinkle of tortilla strips and cilantro.
• Enjoy!

Steps:

• Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
• Season the chicken thighs on both sides with salt and the oregano.
• In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
• Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
• Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
• Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
• Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
• Enjoy!

Steps:

• Soup: Pour all ingredients except chicken, sour cream and flour into a pot and bring to a boil.
• Mix Flour and Water to make a pour-able paste.
• Add flour water mixture to soup while stirring constantly.
• Add more flour/water mix if it is not the consistency you desire.
• Stir until it thickens.
• Reduce heat.
• Add Chicken and Sour Cream.
• Mix Gently.
• Ladle into bowls and add garnish on top.

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Steps:

• In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
• Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
• (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
• To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
• ENJOY ~V.

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.