Chicken Enchilada Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 00:56

Delicious & hearty! 1 whole roasted chicken from grocer’s deli Water 1 stick butter 1 large onion, chopped 1 large jar salsa, medium or hot 2 packs enchilada or taco seasoning mix 6 cans cream of chicken soup 3 cans stock... 

Delicious & hearty!

  • 1 whole roasted chicken from grocer’s deli
  • Water
  • 1 stick butter
  • 1 large onion, chopped
  • 1 large jar salsa, medium or hot
  • 2 packs enchilada or taco seasoning mix
  • 6 cans cream of chicken soup
  • 3 cans stock from roasted chicken
  • 1 quart heavy or whipping cream
  • 4 pods garlic, minced
  • 1 tsp onion powder
  • 1 tsp Tony Chachere’s seasoning
  • 8 ounces sharp cheddar cheese, shredded
  • ¼ cup fresh cilantro, chopped
  • 2 cups crushed tortilla chips, or home made fried tortilla strips
  • 2 cups shredded cheddar cheese
  • 1 large avocado, peeled and diced
  • ½ cup sour cream
  1. Place roasted chicken into stock pot and just cover with water; boil for 30 minutes; remove meat from bones and dice, strain stock and set aside
  2. Sauté onion in butter until onion is wilted, about 8 minutes
  3. Add salsa and enchilada or taco seasoning mix and continue cooking until salsa looses some of it’s liquid, about 8 minutes
  4. Alternate adding soup and stock, whisking constantly until all liquids have been added
  5. Slowly add whipping cream while stirring
  6. Add chopped chicken, garlic, onion powder, Tony’s, and cheese, cook on low heat for about 40 minutes, stirring occasionally, scraping down sides and bottom to keep from sticking
  7. Add cilantro about 15 minutes before serving
  8. Serve into individual cups or bowls with chips, cheese, sour cream and avocado available for topping

Serves 6-8