Chicken Cheese Enchilada Soup
Recipe: #10729
October 14, 2013
Categories: Chicken, Cheese, Cheddar, Game/Sports Day, Gluten-Free, Low Carbohydrate, No Eggs, Fresh Tomatoes, Spicy, more
"A KC favorite! 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"
Original is 6 servings
Ingredients
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- GARNISH
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Nutritional
- Serving Size: 1 (510.9 g)
- Calories 326.6
- Total Fat - 21.1 g
- Saturated Fat - 12.7 g
- Cholesterol - 85.5 mg
- Sodium - 1390.5 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 2.7 g
- Sugars - 4.7 g
- Protein - 17.9 g
- Calcium - 490.1 mg
- Iron - 1.6 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan, bring the chicken broth to a light boil. Add in chopped tomatoes; simmer on low.
Step 2
Meanwhile, in a skillet, heat the butter; add in onion, saute until softened (about 3 minutes). Add in jalapeno and green chiles; cook 2 minutes.
Step 3
Stir in cumin and chili powder, then flour, blending well. Gradually add in the half and half; stir to combine. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 20-22 minutes, stirring often. Mix in the cheddar cheese and sour cream, heat onto very low heat until cheddar cheese has melted and the sour cream is incorporated.
Step 4
Season with salt and pepper.
Step 5
Mix in the cooked chicken.
Step 6
Ladle into bowls. Top with a little cheddar cheese and some crushed tortilla chips.
Tips
No special items needed.
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