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Bowl of creamy enchilada soup with cilantro and tomatoes as a garnish

Enchilada Soup

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Course: Main Course, Soup
Ingredients Method

Ingredients
  

  • 2 chicken breasts
  • 1/4 onion chopped
  • 1 green pepper chopped
  • 1/2 – 1 tsp garlic powder depending on how much you like
  • 1 T butter
  • 6 ounces cream cheese
  • 2 10 ounce cans of rotel style tomatoes with juice
  • 2 1/2 cups chicken broth
  • 1/2 cup milk
  • 3 T homemade taco seasoning or one packet
  • Salt and pepper to taste

Method
 

  1. Poach chicken in water with some fajita or taco seasoning. Do this by filling a saucepan with water and putting the chicken breast in. Boil/simmer it until it reaches a 165 internal temperature.
  2. Remove from water and drain the water. Then cut the chicken into small cubes.
  3. While the chicken is poaching, chop the onion and green peppers. When the chicken is done cooking add them to the saucepan with 1 T butter, and saute. Then add the cream cheese and melt it a little.
  4. Next, add all the other ingredients. Simmer until everything is heated through.
  5. The longer this soup simmers the spicier it gets, so taste as it is cooking so you can stop when you like it!