| | | | Creamy Enchilada Soup Recipe | | |
| Yield: 4 and 24 servings
*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| Olive oil |
2 tsp |
Heat olive oil in a medium pot over medium heat. Add onions, bell pepper, and jalapeno. Cook until softened 3-5 minutes. Add garlic, Mexican Seasoning, green chilies and tomatoes and cook 2 minutes more. Add chicken broth and bring to a boil then reduce heat to low and simmer for 30- 40 minutes. Remove from heat and puree half of the soup. Return pureed portion back to pot and add chicken then cook 15 minutes more. Divide soup into 4 cups then garnish with sour cream, diced avocado, cheese, cilantro and lime wedge. |
| Onion, diced |
1 cup |
| Bell pepper, diced |
1 cup |
| Jalapeno pepper, small dice |
2 tbsp |
| Garlic cloves, minced |
1 tbsp |
| Lawry's Salt-Free Mexican Seasoning |
3 tbsp |
| Lawry's Salt-Free Mexican Seasoning |
|
| Roasted green chilies, small dice |
1/4 cup |
| Tomatoes, fresh diced |
1/2 cup |
| No salt-added chicken stock |
2 cups |
| Chicken breast, cooked and diced |
4 oz |
| Low fat sour cream (optional) |
2 tbsp |
| Avocado, small dice (optional) |
1/4 cup |
| Cheddar cheese (optional) |
2 tbsp |
| Cilantro leaves, rough chopped |
2 tsp |
| Lime wedges |
4 each |
| Ingredients |
Quantities |
Instructions |
| Olive oil |
4 tbsp |
Heat olive oil in a medium pot over medium heat. Add onions, bell pepper, and jalapeno. Cook until softened 3-5 minutes. Add garlic, Mexican Seasoning, green chilies and tomatoes and cook 2 minutes more. Add chicken broth and bring to a boil then reduce heat to low and simmer for 30- 40 minutes. Remove from heat and puree half of the soup. Return pureed portion back to pot and add chicken then cook 15 minutes more. Divide soup into 4 cups then garnish with sour cream, diced avocado, cheese, cilantro and lime wedge. |
| Onion, diced |
6 cups |
| Bell pepper, diced |
6 cups |
| Jalapeno pepper, small dice |
1 cup |
| Garlic cloves, minced |
6 tbsp |
| Lawry's Salt-Free Mexican Seasoning |
1 cup |
| Lawry's Salt-Free Mexican Seasoning |
2 tbsp |
| Roasted green chilies, small dice |
1 1/2 cups |
| Tomatoes, fresh diced |
3 cups |
| No salt-added chicken stock |
3 qt |
| Chicken breast, cooked and diced |
1 1/2 lb |
| Low fat sour cream (optional) |
3/4 cups |
| Avocado, small dice (optional) |
1 1/2 cups |
| Cheddar cheese (optional) |
3/4 cup |
| Cilantro leaves, rough chopped |
1/4 cup |
| Lime wedges |
24 each |
| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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