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Creamy Enchilada Soup Recipe

 
McCormick for Chef No Photo

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.

 
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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