Creamy Chicken Enchilada Soup

http://www.wholesomelicious.com/creamy-chicken-enchilada-soup/

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

Serves: 8 servings

INGREDIENTS

• 1 tbsp olive oil or coconut oil
• 1 jalapeño pepper, chopped with seeds removed(I left this out and it was plenty spicy)
• 1 medium sized yellow onion, chopped
• 8 oz frozen or fresh organic corn
• 1 14 oz jar or can of red enchilada sauce
• 1 14 oz jar or can of salsa verde or tomatillo (green) enchilada sauce
• 1 8 oz can diced green chilies
• 32 oz chicken stock
• 1 lb cooked shredded chicken breast
• 2 cups cooked rice* (I use brown, but any rice is fine)
• ½ cup sour cream
• 4 oz cream cheese

Optional garnishes:

• shredded cheddar cheese
• chopped cilantro
• chopped tomatoes
• chopped green onion
• chopped avocado

INSTRUCTIONS

Heat up a large soup pot to medium high heat. Add oil to coat the pan.

Toss in onion, corn, and pepper. Reduce heat to medium, and sauté for 5-7 minutes.

Pour in enchilada sauce, chilies, chicken stock, chicken, and rice.
Increase heat to medium high, and let soup simmer and cook for about 10 minutes.

Add in sour cream and cream cheese. Reduce heat to a low simmer. Cook for another 10 minutes, or until sour cream and cream cheese blend well into the soup.( I "tempered" the cream cheese and sour cream like you would with eggs.  It prevented lumps to some degree.  Next time I'll have the cream cheese and sour cream at room temperature.)

Serve hot with your favorite toppings.

Enchilada Soup

From: KraftRecipes.com

4  corn tortillas (6 inch), cut into strips
1 tsp.  oil
1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1 cup  plus 2 Tbsp. milk, divided
2 Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 can  (15 oz.) black beans, rinsed
1 can  (11 oz.) corn with red and green bell peppers, drained
1 can  (14.5 oz.) diced tomatoes, drained
1/4 cup  chopped fresh cilantro

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE topped with tortilla strips and cilantro

Enchilada Casserole

2 cans cream of chicken soup.

1 16oz can enchilada sauce.

2 pkg taco seasoning

2 lbs ground beef
At least 6 lg flour tortillas

2 bags Mexican cheese

shredded lettuce

sour cream.
Taco sauce.

Prepare the taco meat per seasoning instructions.

Cover the bottom of the baking dish (9/13 casserole dish) with enchilada sauce to prevent sticking. I use a larger dish to prevent overflow to the bottom of the oven.

Add the two cans of soup, 1/2 can enchilada sauce and one bag of cheese (Add only 1/2 the can of enchilada sauce or more depending on how much of a sauce you want.) It is built like lasagna, but is a lot runnier the more sauce you use.

Place tortillas to cover the bottom of the casserole dish . Put a layer of taco mixture on the tortillas. Layer like this until meat mixture is used up(usually two layers of meat) and cover that with more tortillas and the 2nd bag of cheese

Bake in 350 degree oven for 45 min.

If you don't want the top to be crusty, cover with tin foil.

Serve with shredded lettuce, sour cream, green onion, and or whatever toppings you like.