Chicken Enchilada Soup
A rich and creamy soup with just enough spice to warm you up.
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 small Onion, chopped
- 3 Garlic Clives, minced
- 1 Tbsp Chili Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 4 Cups Chicken Stock
- 3-4 Chicken Breasts (boneless & skinless)
- 15 oz Enchilada Sauce (mild or medium)
- 8 oz Velveeta Cheese, cubed
- 4 oz Green Chilies, chopped
Optional Toppings
- Shredded Cheese
- Chopped Jalapeno
- Sour Cream
- Tortilla Chips
- Chopped Onion
- Avocado
- Fresh Cilantro, chopped
Instructions
- In a large stock pot heat olive oil over medium heat
- Pat Chicken Breast dry with a paper towwl
- Place into pot and cook for 3-4 minutes or until browned, flip and cook for another 2-3 minutes - not cooked through, just browned
- Once browned, remove and set aside
- Add in chopped onion and cook for 5-7 minutes, or until softened (adding in more olive oil if needed)
- Add in garlic and cook for 1 minute
- Stir in chili powder, salt, pepper & cumin
- Place chicken back into pan
- Add in chicken stock & enchilada sauce
- Bring to a boil, reduce heat to simmer and cover
- Cook for 20 minutes or until chicken is cooked through
- Remove chicken and shred
- Add in velveeta cheese & green chilies
- Stir soup unil cheese is melted
- Add back in chicken and let simmer for 10 minutes
- Serve with any (or all) of the optional toppings
- ENJOY!