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 teaspoons 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 tablespoons
Garlic cloves, minced 1 tablespoons
Lawrys Salt Free Mexican Seasoning 3 tablespoons
Lawrys 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 ounces
Low fat sour cream (optional) 2 tablespoons
Avocado, small dice (optional) 1/4 cup
Cheddar cheese (optional) 2 tablespoons
Cilantro leaves, rough chopped 2 teaspoons
Lime wedges 4 each
Ingredients Quantities Instructions
Olive oil 4 tablespoons 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 tablespoons
Lawry's Salt-Free Mexican Seasoning 1 cup
Lawry's Salt-Free Mexican Seasoning 2 tablespoons
Roasted green chilies, small dice 1 1/2 cups
Tomatoes, fresh diced 3 cups
No salt-added chicken stock 3 quart
Chicken breast, cooked and diced 1 1/2 pounds
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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