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Sunday, October 29, 2017

CHEESY CHICKEN ENCHILADA SOUP


I made this soup for our family dinner this weekend, I cook up a Halloween fun dinner and to remember passed loved ones. this year I made this soup and it was a big hit, almost everyone loved it and said they would eat it again, and want a recipe. So here is the recipe that I use for this cheesy good spicy soup.
serves 6-8

INGREDIENTS
2 tablespoons olive oil
1 large purple onion, diced
1 red bell pepper, diced
4 cups chicken broth
2 teaspoons cumin
10 ounces red enchilada sauce
1 – 14.5 ounce can fire roasted diced tomatoes
1 can black beans rinsed and drained
1 – 4 ounce can diced green chiles
8 ounces cream cheese, cut into 1 inch cubes
1 cup Shredded Mexican Cheese, additional for garnish
2 cups shredded cooked chicken
3 Tablespoons chopped cilantro, reserve some for garnish
Salt and pepper to taste
3 green onions, chopped, reserve some for garnish


GARNISH INGREDIENTS
Chopped green onion
Chopped cilantro
Diced red onion
Crushed Tortilla chips
Diced avocado
Shredded Mexican or Cheddar Cheese
Plain Greek yogurt or sour scream

DIRECTIONS
Heat 2 tablespoons olive oil in a large soup pot over medium high heat.
Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
Reduce heat to low. Add in cubed cream cheese and Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts into the soup, be patient this take a little bit.
Season to taste with salt and pepper.
Garnish with chopped green onions, additional  Shredded Mexican Cheese, a dollop of sour cream, or what you like best

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