To me nothing says comfort food like a piping hot bowl of soup. Delicious, slightly spicy and warming, this Chicken Enchilada Soup is comfort food in a bowl.
RECIPE
Easy to make, a little "feisty" with some herbs and spices, and simple ingredients found in most well-stocked kitchens.
RECIPE
Ingredients
2 boneless, skinless chicken breasts, cut into 3 or 4 strips each, then cut into cubes
2 tbls. olive oil
4 cups chicken stock
1 cup milk
1 onion, diced
1 - 10 oz. can enchilada sauce
1 - 14.5 oz. can petite diced tomatoes, drained
1 - 14.5 oz. can niblet corn, drained
2-3 tsp. chili powder
1 tsp. ground cumin
2 tsp. garlic powder
1 tsp. course-ground black pepper
1 tsp. salt
2 tsp. cilantro or oregano
shredded cheddar cheese to sprinkle on top
*optional - diced bell peppers, black beans
Method
Place oil in a large saucepan; add onion and saute' over med-high heat until onion is getting soft. Add cubed chicken and continue cooking until chicken is cooked through.
Add all other ingredients and bring to a boil, stirring often. Reduce heat and simmer 30 minutes.
Serve while hot with shredded cheddar cheese sprinkled on top.
Tortilla Chips - make your own with a flour tortilla. Brush some olive oil onto the tortilla, and cut the tortilla in half and each half into half again. Cut each quarter into triangle strips. Place strips on a baking sheet, sprinkle with salt and bake in a 325 degree oven 8 minutes or until crispy. Serve tortilla chips with the soup.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
2 boneless, skinless chicken breasts, cut into 3 or 4 strips each, then cut into cubes
2 tbls. olive oil
4 cups chicken stock
1 cup milk
1 onion, diced
1 - 10 oz. can enchilada sauce
1 - 14.5 oz. can petite diced tomatoes, drained
1 - 14.5 oz. can niblet corn, drained
2-3 tsp. chili powder
1 tsp. ground cumin
2 tsp. garlic powder
1 tsp. course-ground black pepper
1 tsp. salt
2 tsp. cilantro or oregano
shredded cheddar cheese to sprinkle on top
*optional - diced bell peppers, black beans
Method
Place oil in a large saucepan; add onion and saute' over med-high heat until onion is getting soft. Add cubed chicken and continue cooking until chicken is cooked through.
Add all other ingredients and bring to a boil, stirring often. Reduce heat and simmer 30 minutes.
Serve while hot with shredded cheddar cheese sprinkled on top.
Tortilla Chips - make your own with a flour tortilla. Brush some olive oil onto the tortilla, and cut the tortilla in half and each half into half again. Cut each quarter into triangle strips. Place strips on a baking sheet, sprinkle with salt and bake in a 325 degree oven 8 minutes or until crispy. Serve tortilla chips with the soup.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.