Chicken Enchilada Soup / Family Style Kid Friendly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large pot
1 can of chicken broth
1 can of refried beans
1 can of plain diced tomatoes
1 can of diced tomatoes premixed with garlic, basil, and oregano
1 can of mild red enchilada sauce (19 oz)
2 small cans of sliced black olives (optional)
2 small cans of diced green peppers (optional)
2 c. of diced chicken cooked (canned or fresh chicken breast cooked at home)
4 tbsp. butter
salt
1 c. of shredded cheddar cheese
1 container of sour cream (optional)
Bag of tortilla dip chips
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Directions: |
Directions:· Pour in the can of chicken broth and heat your pot to a medium-high temperature of 6-7.
· Add butter and as it melts use this time to open your other cans. Once melted stir it in.
· Add the can of refried beans and let it heat up. Stir it in until well blended.
· Add the enchilada sauce, cooked/canned chicken, and both cans of tomatoes. Stir well until everything is
well blended and hot.
· Add salt for personal preference (I typically add 1 -2 teaspoons) and stir it in.
· Stir in cheese until fully melted.
· Add ½ cup of sour cream and blend in.
· The next few items can be added to the pot as a whole or to individual bowls depending on personal
preference: Mix in one can of diced green peppers and one can of sliced black olives.
· Once everything is hot and blended, serve in individual bowls. Add the finishing touches for a fun
presentation: A scoop of sour cream in the center of each bowl, garnished with a pinch of shredded
cheese, and a couple of green peppers and black olives.
· Serve soup with tortilla chips on the side for crumbling into the soup or to be used for dipping. |
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Number Of
Servings: |
Number Of
Servings:8-9 bowls of soup |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: As the temperature declines and leaves float down from the trees, I find myself enjoying deep relaxing breaths of the crisp fall air. It’s the time of year where my thoughts begin to wander towards the holidays and I start thinking of things that make me feel cozy and bring a sense of comfort. I wrestle my boots, vests, and scarves out of hiding, and simultaneously start changing my light summer menu to warm, hearty meals. The fall is our family’s favorite time of year. We hike, go camping, work outside on our landscaping, and reconnect with family and friends now that the business of summer has faded. This recipe is one of my favorites. It’s extremely easy to make, it’s large enough for hosting, and can be carried along on any cool-weather outside adventure. It can be made two ways: everything canned or mostly fresh. Being a busy mom of two small kids, I enjoy having the option of an all-canned recipe that I can throw together at a moment’s notice. Feel free to change it up to meet your needs. And enjoy!
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