Green Enchilada Soup
Are you a fan of enchiladas? I know I am, and whether they be red enchiladas (enchilada rojas), or green enchiladas (enchilada verdes), they are just down right comforting. Typically enchiladas are made by lightly cooking corn tortillas in some oil, then stuffed with chicken, some cheese, and smothered in enchilada sauce, only to be baked until everything is bubbly and cooked through. With that said, I really wanted some enchiladas this past weekend, but did not want to go through the fuss of the oil, folding, etc, and that’s when I decided to turn that whole idea into a soup. Yep, a green enchilada soup. My wife’s favorite soup is probably my chicken tortilla soup, and so I knew she would fall in love with this one.
I’ll admit, it is not the prettiest of soups to be serving, but TRUST ME, this soup is awesome. It’s balanced by sweet heat, with tender chicken and crispy tortilla chips, trust me, you will be wanting a second bowl.
Let’s get started.
Ingredients:
- 4 oz can of diced green chilies
- 19 oz can of green enchilada sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 whole boneless, skinless chicken breasts
- 1/2 tbsp cumin powder
- 1/2 tbsp chili powder
- 1/2 tbsp salt, to taste
- 5 cups chicken stock
- 1/2 cup masa harina
- 1 cup of velveeta cheese, cubed
- shredded monteray jack cheese
- Crumbled tortilla chips
Preheat your oven to 350 degrees.
Heat an oven ready,  large skillet on medium heat. Add 2 tablespoons of the canola oil and swirl it around in the pan. Season the chicken breasts with the cumin, chili powder, and salt.
Add the chicken to the skillet, and brown on both sides.
Once browned, place the skillet in the oven for about 15 minutes, or until the chicken is cooked through. Carefully remove the skillet from the oven, and let the chicken cool. Once cooled, cut into bite-sized cubes.
To another skillet, heat the additional canola oil on medium heat. Add the onions and garlic, and cook for about 5 minutes, or until the onions begin to sweat.
To a medium to large pot, add the chicken stock and bring to a boil. Add the cooked chicken, the onions, garlic, enchilada sauce, and green chilies.
To a bowl, add the masa harina and 1 cup of stock. Stir to combine the masa and then pour it into the soup. Give a good stir, then add in the Velveeta. Stir, and reduce the heat, cooking for about 20 minutes.
When you are ready to serve, ladle the soup into a bowl and top with crushed tortilla chips and shredded monteray jack cheese.
The end result is everything you would expect in a traditional enchilada verdes, but in soup form, and I hate to say it, but the soup form is pretty darn delicious! Hope you enjoy!
Green Enchilada Soup
Ingredients
- 4 oz can of diced green chilies
- 19 oz can of green enchilada sauce
- 1 small onion diced
- 3 cloves garlic minced
- 3 whole boneless skinless chicken breasts
- 1/2 tbsp cumin powder
- 1/2 tbsp chili powder
- 1/2 tbsp salt to taste
- 5 cups chicken stock
- 1 cup of velveeta cheese cubed
- shredded monteray jack cheese
- Crumbled tortilla chips
Instructions
- Preheat your oven to 350 degress.
- Heat an oven ready, large skillet on medium heat. Add 2 tablespoons of the canola oil and swirl it around in the pan. Season the chicken breasts with the cumin, chili powder, and salt.
- Add the chicken to the skillet, and brown on both sides.
- Once browned, place the skillet in the oven for about 15 minutes, or until the chicken is cooked through. Carefully remove the skillet from the oven, and let the chicken cool. Once cooled, cut into bite-sized cubes.
- To another skillet, heat the additional canola oil on medium heat. Add the onions and garlic, and cook for about 5 minutes, or until the onions begin to sweat.
- To a medium to large pot, add the chicken stock and bring to a boil. Add the cooked chicken, the onions, garlic, enchilada sauce, and green chilies.
- To a bowl, add the masa harina and 1 cup of stock. Stir to combine the masa and then pour it into the soup. Give a good stir, then add in the Velveeta. Stir, and reduce the heat, cooking for about 20 minutes.
- When you are ready to serve, ladle the soup into a bowl and top with crushed tortilla chips and shredded monteray jack cheese.
- The end result is everything you would expect in a traditional enchilada verdes, but in soup form, and I hate to say it, but the soup form is pretty darn delicious! Hope you enjoy!
