Soups with southwestern seasonings really seem to hit the spot on a cold winter day. With just a bit of spiciness and reminiscent of the warm Mexican sun, they really warm you up from the inside out. How long it takes: 45 minutes Equipment you’ll need: large pot Servings: 6 We love chicken tortilla soup with those crispy corn tortilla strips. Creamy queso chili is like eating queso for dinner. Chile relleno soup with chicken has been one of my new favorites, with roasted poblano peppers. Homemade soup warms you up, it’s hearty and filling, and most of the time you can make it in one pan. All things I love!
About Chicken Enchilada Soup
Two favorites in one recipe. This chicken enchilada soup recipe is a fun mash-up of traditional chicken noodle soup and chicken enchiladas. Imagine plain chicken noodle soup enhanced by all the flavor of chicken enchiladas: Mexican spices, tender chicken, peppers and onions. Sound good? It is! So deliciously creamy. The soup is made all nice and creamy with Monterey Jack cheese stirred into a creamy base. (Because what are enchiladas without cheese?) Add a sprinkle of cheese as a garnish if you want your bowl of soup to be extra cheesy! Noodles! Everything is better with noodles, am I right? I love to fill this soup with thick, homestyle egg noodles. I encourage you to try frozen eggs noodles; they are thicker and more like homemade pasta. You feel like you’re in grandma’s kitchen eating a hot bowl of soup. Ready to eat in 45 minutes. It’s just the cozy and comforting thing you need after a chilly day, whether you spend it inside or outside.
Make This Soup Recipe Your Own
Try a different kind of meat. Substitute ground beef (or turkey) for the chicken. Boneless skinless chicken thighs are fine if you prefer dark meat. Leftover or rotisserie chicken can be substituted as well. Vegetarian: Omit the chicken and substitute canned black beans or pinto beans, rinsed and drained. Try a different pasta. Cook the pasta as directed on the package. Make it chicken tortilla soup. Leave the noodles out and serve the soup with crispy tortilla strips. It’s easy to make your own: Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Cut corn tortillas into thin strips. Arrange in an even layer on prepared baking sheet; spray lightly. Bake for 12 to 14 minutes, stirring once, until golden brown and crispy. Check frequently to make sure they don’t burn.
Storage & Reheating Tips
Leftover soup may be refrigerated in an airtight container for up to 3 days. Reheat gently in a saucepan or the microwave. Do not boil. Freezing Tip: If you are planning on freezing it, leave the cheese out and then add it to the soup when you are reheating it or serve the cheese separately as a topping.
