Chicken Enchilada Soup


Disclaimer....photo is of similar model :)

This soup is a favorite at our house. My trick is to make two large pots of homemade soup every Sunday in preparation for the week ahead. I enjoy a bowl of soup every day for lunch. The hearty, healthy soups fill me up and keep me warm. The girls love to take it in their thermoses for school lunch instead of boring sandwiches. Soups are great fuel for busy days!


To start, I make my own chicken broth. Add three cups of water to a medium pot, plus two chicken breasts, a chopped onion, four sliced carrots, and three sliced sticks of celery. Boil for one hour.


Meanwhile, start the base of the soup:


In a pan, melt ¾ stick of butter.

In a bowl, mix together ½ cup flour with 2 cups of cold water, whisking until there are no lumps.

Add the flour mixture to the melted butter. Don't let the butter burn.

Stir in:

1T paprika

1T cumin

1T garlic salt

2 cloves garlic, minced

The remainder of a large bag of carrots, sliced thin

The remainder of the celery sticks from the bunch, sliced thin.

Let the base simmer while the chicken broth boils.


Once chicken is cooked, strain the broth into the soup base. Set chicken aside and shred with two forks. Add the shredded chicken and a 16-ounce package of frozen sweet corn to the soup. Stir in one 15-ounce tub of sour cream, stirring until smooth. Simmer 20 minutes.


You can add a tablespoon of cheese and crumbled tortilla chips to each bowl, for serving, if you aren't watching carbs.


Let me know how much you LOVE it! What other recipes would you like me to share?

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© Marissa McDonough