If you love enchiladas, like I do, then this soup is for you. With every bite it tasted a lot like enchiladas. When I make it again, I would certainly make some rice with it and perhaps put it in the soup. It needed just a little bit more umph.
This recipe makes enough for two servings. I added some extra chicken broth to extend it to at least 4 servings. I wanted to freeze some servings.
Chicken Enchilada Soup
Courtesy of Cuisine at Home
Serves 2
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| Photo courtesy of Country Gourmet |
2 T unsalted butter
1/4 c minced onion
1 T minced garlic
2 T flour
1 c low sodium chicken broth
2/3 c milk
1 c shredded cooked chicken (I used left over chicken I had from a previous meal)
1/3 c tomato sauce
3 T green chilis
1 tsp chili powder
1 tsp cumin
1/4 tsp oregano
Salt and Pepper to taste
Cilantro for sprinkling on top to serve.
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook 2 minutes. Stir in the flour to incorporate; reduce heat to medium-low and cook, stirring constantly for 2 minutes. Slowly whisk in broth and milk, bring to a boil and simmer until thick, 2 minutes.
Stir in chicken, tomato sauce, chiles, chili powder, cumin and oregano. Bring to a boil; cover and reduce heat to low. Simmer soup to meld flavors, 10-15 minutes. Remove soup from heat and stir in cilantro. Serve soup with rice and/or tortilla chips.
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