Chicken Enchilada Soup

I like to cook, but with three kids in the house kitchen time can be hard to come by.  I feel like lately our schedules, with classes and ballet and work (and the list could go on and on . . .), have been busier than ever and I’ve been spending less time in the kitchen than I’d like to. 

Last week we ate pasta with a quick sauce for more meals than I want to admit.  By the time Friday rolled around, I knew I needed to come up with more fast and easy dinner ideas. 

After a busy day out exploring the Rio Grande and its wildlife on Saturday, I came up with a quick and delicious solution to my lack of kitchen time.  This creamy Chicken Enchilada Soup is full of flavor and was ready in less than 30 minutes!  My kids loved it.  I loved it.  It was the perfect end to a busy day.

  
My favorite part of this recipe is that I almost always have all of the ingredients on hand.  Wait, I spoke too soon.  The absolute best part of this recipe is that it tastes exactly like my favorite enchiladas!  I think this is going to be on dinner repeat for a while. 

Chicken Enchilda Soup

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(Printable Recipe)

Ingredients

4 corn tortillas, cut into thin strips
2 teaspoons oil (like canola), divided
1 lb boneless, skinless chicken breasts, diced into bite size pieces
8 oz cream cheese
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn with red and green bell peppers, drained
1 can (10 oz) diced tomatoes, drained (I used mild Rotel with green chiles)
3/4 cup enchilada sauce
3/4 cup milk
1/4 cup chopped fresh cilantro

Directions

Preheat oven to 400 degrees Farenheit

Place tortilla strips on a baking sheet.  Evenly distribute 1 teaspoon of oil over strips using a spatula to gently toss. Spread strips into a single layer and bake approximately 10 minutes, or until crisp. 

Meanwhile, heat remaining teaspoon of oil in large nonstick saucepan and add chicken.  Cook chicken, stirring occasionally, over medium heat for 7 to 10 minutes, or until chicken is thoroughly cooked and slightly browned. 

In a small bowl, blend the cream cheese and enchilada sauce with a handmixer until smooth.  Once chicken is done cooking, add cheese and sauce mixture to the sauce pan with the chicken.  Stir in milk, beans, corn, and tomatoes.  Frequently stirring, simmer over medium-low heat approximately 7 minutes or until heated through.

Top soup with tortilla strips and cilantro and serve.  Makes 6 servings.

How do you save time in the kitchen?

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