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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


2 ½ pounds chicken Breast

6 cups boiling water

½ cup diced red pepper

½ cup diced green pepper

½ cup diced onions

¼ cup diced green onions

4 tbsp. butter

2 cups salsa

1 (16oz.) can Enchilada Sauce

½ cup sliced black olives

1 bunch cilantro, chopped


2 tbsp. cumin

1 tbsp. chili powder

1 tbsp. sugar

1 quart heavy whipping cream (4 cups—I use whole or 2% milk)

¼ cup roux * -- see below

3 cups grated Monterey cheese (I use 1 ½ cups)

3 cups grated cheddar cheese (I use 1 ½ cups)

3 flour tortillas
Directions:
Directions:
Cook chicken in boiling water until cooked thoroughly, about 25 minutes. Remove chicken and dice into ¼-inch pieces. Return chicken to water.


Sauté peppers and onions in butter. Place sautéed vegetables in the pot with chicken. Add salsa, enchilada sauce, olives, cilantro, cumin, chili powder and sugar. Bring to a boil and simmer for 15 minutes. Add cream and return to a boil. Thicken with roux and simmer for another 15 minutes. Add cheeses a little at a time until melted. For the topping, slice tortillas into strips. Fry strips until crispy, then sprinkle on top of soup.


*For the roux, melt 2 tbsp. butter in a small pan. Gradually stir in 2 tbsp. flour. Continue stirring over medium heat until golden, about 3 or 4 minutes.
Personal Notes:
Personal Notes:
Personal Note: From Ernest Manzitto, chef of Trellis Café in Citrus Heights.

INCREDIBLE SOUP-MEAL!!!

 

 

 

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