20 Minute Cheesy Chicken Enchilada Soup ~ cheesy, spicy ~ a complete meal in one bowl and goes from stove to table in just 20 minutes.

20 Minute Cheesy Chicken Enchilada Soup

Soup | October 31, 2016 | By

My husband isn’t always on board new recipes. He likes a traditional meal the way he’s been eating it for years “(insert sigh). So when he asked what’s for dinner, I reluctantly told him Chicken Enchilada Soup in the way you may tell a toddler he has to get a shot because in his food world there are very specific rules: Chicken Soup should only have a clear broth and lots of noodles, carrots and celery. Enchiladas should only be filled with beef and ‘other stuff’, rolled up with sauce and cheese on top. I offered to make him a hamburger instead, but he soldiered up and ladled a bowl of this 20 Minute Cheesy Chicken Enchilada Soup. I watched astonished as he ate his soup along with a flour tortilla . . one bowl. . . and then another. He liked it. 

20 Minute Cheesy Chicken Enchilada Soup ~ cheesy, spicy ~ a complete meal in one bowl and goes from stove to table in just 20 minutes.

The older I get, the longer and more involved my beauty routine gets. Not the make-up ~ I actually wear less now than ever –  but all the different creams and lotions and potions – the ones promising magical results – take a lot of time! I really need to streamline the process ~ just like dinner prep sometimes needs to be streamlined and on those days, this 20 Minute Cheesy Chicken Enchilada Soup is just the kind of dinner I need.

If you have leftover chicken, this is a great recipe to use it up. We always seem to have leftovers these days, but a rotisserie chicken from any grocery store is ideal. My favorite rotisserie chicken is from Sam’s Club. They’re huge, a great price and you can’t beat the flavor. Anyway, shred about 2 cups of chicken using a couple of forks or your fingers. 20 minute cheesy chicken enchilada soup

Drizzle a bit of olive oil in whatever pot you make soup in. Drop in the onions and a bit of salt and pepper and let the onions cook over medium heat a couple of minutes until they’re soft.20 minute cheesy chicken enchilada soupSprinkle flour over the onions, lower the heat and mix everything together, cooking 1-2 minutes.

20 minute cheesy chicken enchilada soupNext blend in the tomato paste, then the diced tomatoes. Pour in the chicken stock, about half a jar of salsa verde and the can of enchilada sauce, blending. Drain and rinse the black beans and corn and add them to the pot. Fold in the shredded chicken, a squeeze of fresh lime juice and the minced cilantro and let it simmer a couple of minutes, then last add the shredded cheese cooking over low heat until the cheese is melted and the soup hot. The fresh lime juice and cilantro give this 20 Minute Cheesy Chicken Enchilada Soup a bright, fresh flavor.20 Minute Cheesy Chicken Enchilada Soup ~ cheesy, spicy ~ a complete meal in one bowl and goes from stove to table in just 20 minutes.

That’s it. Serve your 20 Minute Cheesy Chicken Enchilada Soup with flour tortillas, tortilla chips, sliced avocado or sour cream. You won’t believe how much flavor comes from so little time. Chicken Salsa Verde Dip will make great use of the other half of the jar of salsa verde too!

20 Minute Cheesy Chicken Enchilada Soup ~ cheesy, spicy ~ a complete meal in one bowl and goes from stove to table in just 20 minutes.

20 Minute Chicken Enchilada Soup
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Ingredients
  1. Olive oil for drizzling
  2. 1 - medium onion, diced
  3. Salt and pepper
  4. 1/2 cup of flour
  5. 2 - tablespoons of tomato paste
  6. 3 - cups of chicken stock
  7. 1/2 jar of salsa verde
  8. 1 - 10 oz. can of enchilada sauce - medium or hot - whatever your preference
  9. 1 - 14 oz. can of diced tomatoes
  10. 1 - 15 oz. can of black beans, drained and rinsed
  11. 1 - 14 oz. can of corn, drained
  12. 2 cups of shredded (rotisserie or leftover) chicken
  13. Juice from 1/2 of one lime
  14. 1/4 cup of cilantro, finely minced
  15. 1 cup of sharp cheddar cheese, shredded
Instructions
  1. Drizzle about one tablespoon of olive oil in a soup pot.
  2. Add the chopped onions, season with salt and pepper and let the onions cook over medium heat a couple of minutes until they're soft.
  3. Sprinkle the flour over the onions, lower the heat and mix them together, cooking 1-2 minutes.
  4. Blend in the tomato paste, then pour in the chicken stock, half of the jar of salsa verde, the can of enchilada sauce, and the diced tomatoes, combining.
  5. Drain and rinse the black beans and add them to the pot, along with the can of corn (also drained).
  6. Fold in the shredded chicken, a squeeze of fresh lime juice and the minced cilantro.
  7. Simmer 2-3 minutes then add the shredded cheese, blending until the cheese is melted.
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  1. Mary
    May 24, 2016

    This recipe looks as if it will deliver all the flavor of a good soup……love all the ingredients. This is one of hubby’s favorite soups, and I will be making this soon. The only change will be to chop instead of shredding the chicken. I like the way you cook the chicken….so much more flavor! Pinned. Looking forward to the next recipe. Thanks for sharing. Have a good week…..chat soon!

    • Bernie
      May 25, 2016

      Thanks Mary! Glad you’ll be making it soon. I think it’s great when people adapt the recipes to suit their own tastes. Recipes are just a jumping point for another recipe 🙂 Have a good rest of the week and yes, let’s definitely chat soon!