Chicken Cheese Enchilada Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is one of my family's all-time favorite soups that I have made for years - you may adjust the peppers to suit heat level, all other amounts may be adjusted also :) Ingredients:
6 cups chicken broth |
3 fresh tomatoes, chopped |
3 -4 tablespoons butter or 3 -4 tablespoons margarine |
1 large onion, diced |
2 tablespoons fresh minced garlic |
1/4 cup diced canned green chili (or more to taste) |
1 small jalapeno pepper, seeded and finely chopped |
2 teaspoons cumin (can use more to taste) |
2 teaspoons chili powder |
2 tablespoons flour (for a thicker soup add in more) |
2 cups half-and-half cream |
2 cups cheddar cheese, shredded (or more if desired) |
1/2 cup sour cream |
2 cups chopped cooked chicken |
crushed tortilla chips (to garnish) |
cheddar cheese, grated for garnish |
Directions:
1. In a large pot, bring the chicken broth to a light boil.
2. Add in chopped tomatoes; simmer on low.
3. Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
4. Stir in cumin and chili powder, then flour, blending well.
5. Gradually add in the half and half; stir to combine.
6. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
7. Add in the cheese and sour cream carefully, stirring often.
8. Add in the cooked chicken; mix until combined.
9. Top with crushed tortilla chips, and grated cheddar sprinkled on top.
|
|