Sunday, December 28, 2014

Recipe #303: Creamy Chicken Enchilada Soup

Here was an easy Christmas Eve dinner.  The fresh avocado was so good with it.  I skipped the cilantro because I'm not a huge fan of it.

  • 5 small corn tortillas, cut into strips
  • 3 teaspoons vegetable oil, divided
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 small yellow onion, diced
  • 8 ounces Greek cream cheese, softened
  • ¾ cup enchilada sauce
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ¾ cup low sodium chicken broth
  • 1 (14 ounce) can low sodium black beans, drained and rinsed
  • 1 (14 ounce) can sweet corn kernels, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with chilies (such as Rotel brand)
  • Sliced avocado and cilantro leaves for serving (optional)
  1. Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
  2. Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook 7-10 minutes until chicken is browned and cooked through.
  3. Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
  4. Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
  5. Serve topped with tortilla strips, cilantro, and avocado.

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