In a large pot add the chicken broth chicken breasts green chiles onion potatoes pepper butternut squash garlic salt cumin and taco seasoning. Add a dash or more of hot sauce. To make this chicken enchilada soup on the stovetop you can start with some already cooked and shredded chicken that you can add in. All created in about an hours time on the stove top. It was creamy smooth very tasty.
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. This chicken enchilada soup is comforting hearty savory filling lusciously creamy and cheesy and bursting with fiesta flavors. Add the chicken onion red bell pepper and garlic. 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. Add celery and onion reduce heat and simmer until slightly tender about 5 minutes.
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Chicken enchilada soup is everything you love about chicken enchiladas in soup form. In a large pot melt the butter over medium heat. Add shredded chicken enchilada sauce half and half jack cheese cream cheese and green salsa to the pot. Or you can sear the chicken in a large dutch oven for about 2 3 minutes per side. Perfectly seasoned and full of flavor chicken enchilada soup is a deliciously quick easy stovetop dinner for a busy day.
It s a meal in one made with pantry staples so you can make this soup any night of the week. Stir and heat soup until it is warm and the cheese is melted. 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. Preheat oven to 375 degrees. Return soup to a simmer and add chicken and corn.
In a large stockpot add chicken and broth. Cook for about 30 minutes on the stove top or for 3 to 4 hours on high in the crock pot. In a large stockpot add chicken and broth. It s a meal in one made with pantry staples so you can make this soup any night of the week. Chicken enchilada soup is everything you love about chicken enchiladas in soup form.
Cook for about 30 minutes on the stove top or for 3 to 4 hours on high in the crock pot. Cook mixture for 8 10 minutes or until chicken is no longer pink. 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. 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.
