Healthy Enchilada Soup Recipe

Chicken Enchilada Soup EatingWell

WEBSep 19, 2023 · Directions. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. …

1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
2. Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.

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Chicken Enchilada Soup (Slow Cooker and Instant Pot)

WEBNov 21, 2016 · Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. …

1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
2. Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.

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Crockpot Chicken Enchilada Soup – WellPlated.com

WEBFeb 19, 2024 · In a large skillet, heat the olive oil over medium. Add the onion and cook until softened and beginning to turn translucent, about 5 …

1. Place the chicken thighs in the bottom of a 5 quart or larger slow cooker. Sprinkle with salt and pepper.
2. To the slow cooker, add the garlic, onion, diced chipotle peppers, adobo sauce, diced tomatoes, cumin, coriander, green chilis, drained black beans, and drained Mexicorn. Pour 3 cups of the chicken stock over the top. Cover and slow cook on high for 2 hours or low for 6 hours, until the chicken is cooked through.
3. With a fork, remove the chicken thighs from the soup, then shred. Return the chicken to the soup, and add additional chicken stock to the slow cooker if it seems too thick. Recover the slow cooker and cook on high to rewarm for a few minutes as needed. Serve hot with desired toppings.

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