Homemade Creamy Chicken Enchilada Soup

Homemade Creamy Chicken Enchilada Soup


  • 1/2 large yellow onion
  • 1 tbs veggie oil
  • 2 chicken breasts
  • 5-6 cups of water
  • 1 whole bay leaf
  • little bit of salt
  • 3 large tomatoes skin peeled off
  • 1 tbs vegetable oil
  • 1/2 large yellow onion from above, in stock
  • 2 shredded chicken breasts from above
  • 2 1/2 cups of stock from above
  • 1/4 cup heavy cream
  • 1/4 tsp red pepper flakes you can adjust to taste
  • 1/4 tsp cumin
  • 1 tsp minced fresh cilantro
  • Topping: Grated Monterrey Jack cheese
  • Topping: Sour Cream optional
  • Topping: toasted tortilla strips optional


  1. In a large pot, preheat the vegetable oil and add sliced onions. Saute for a couple of minutes, until fragrant. Add water and chicken breasts. Bring to boil and add the bay leaf and salt. Lower the heat to medium-low and cook the stock for about 1 1/2 hours. (White foam-like substance will appear at the top, in the beginning, just take it off with a spoon and discard.)
  2. Take out the chicken breast, shred it using two forks and set aside. Pour the stock into a separate container and set aside for a minute. Discard the bay leaf.
  3. (Couple of easy ways to peel the tomatoes: 1-you can make a criss-cross cut on top of tomatoes and drop them into boiling water for just a couple of minutes and the skin will be easy to peel off. 2 - you can just use a potato peeler of the tomatoes are firm enough.)
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