Chicken Cheese Enchilada Soup
Created by KittenCal on October 14, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 35m
- Recipe #10729
Ingredients
- 6 cups chicken broth
- 3 cups chopped tomatoes (about three tomatoes)
- 2 tablespoons butter (or as desired)
- 1 large onion, diced
- 6 garlic cloves, finely chopped
- 1/4 cup diced green chilies, canned (or more to taste)
- 1 small jalapeno pepper, seeded and finely chopped
- 2 teaspoons cumin (or to taste)
- 2 teaspoons chili powder (or to taste)
- 2 tablespoons all-purpose flour (for a thicker soup add in more)
- 2 cups half-and-half cream
- 2 cups shredded cheddar cheese (or more if desired)
- 1/2 cup sour cream
- 2 cups chopped cooked chicken (or cooked turkey)
- Salt and fresh ground pepper, to taste
- GARNISH
- Tortilla chips, crushed
- Cheddar cheese, shredded
How to Make
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Step 1: In a saucepan, bring the chicken broth to a light boil. Add in chopped tomatoes; simmer on low.
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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.
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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.
How to Make
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Step 4: Season with salt and pepper.
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Step 5: Mix in the cooked chicken.
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Step 6: Ladle into bowls. Top with a little cheddar cheese and some crushed tortilla chips.