Thursday, November 18, 2010

Chicken Enchilada Soup

I got this recipe from our small group leader's wife, Tracey. My boys will go back for 2nds & will gobble up all of the leftovers for lunch the next day.

Chicken Enchilada Soup

1 lb Cooked & cubed chicken (I use 3-4 boneless/skinless chicken breasts, or 5-6 thighs. I've also used a precooked chicken from the store, or you can stew your own chicken)
1 stick or 1/2 C butter/margarine
3/4 cup flour
1t onion power or 1 small chopped onion
3/4 t garlic powder
1-1/2 t paprika
1/2 t salt
1t cumin
2t seasoned salt
1 small can mild green chiles
4 reg cans chicken broth (you can add more if you like)
1 pint sour cream (I use about 1-1/2 cups)
Cheese and chips for topping soup

In large pan melt butter and saute onion. Add flour to butter and brown slightly. Add spices, broth and chiles to flour mixture. Stir as you go to avoid lumps. Stir in sour cream and chicken. Simmer about 30 minutes. Stir frequently. You can make ahead and freeze. Can reheat in a crockpot. When ready to serve, crunch chips in bottom of bowl, add soup and top with cheese. This serves 4-5 people.

I will often add about 1-1/2 large cans chicken broth to make a little more without increasing the butter and sour cream. You can double this recipe.

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