Monday, April 8, 2013

Creamy Chicken Enchilada Soup

I've posted a Chicken Enchilada Soup before but it was more of a tomato broth base. This one has milk in it so it's creamy. I used a few different recipes and came up with this. Now that the weather has decided to warm up, hopefully for good, this will probably be the last soup recipe for a while. I hope you enjoy it as much as we did.
  • 1 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1/2 large red bell pepper, diced
  • 1 can Rotel
  • 1 can (4.5 ounces) green chiles
  • 1 can whole kernel corn, drained
  • 1 can pinto beans, drained and rinsed
  • 1 can Enchilada Sauce (I used Mild)
  • 2 cups non-dariy milk, divided (I used soy)
  • 3 tablespoons Earth Balance margarine
  • 3 tablespoons Flour
  • 1/2 cup no-chicken broth, divided
  • salt and pepper
  • 1 package chicken style seitan, be sure it's in bite sized pieces
  • Garnishes: Diaya cheedsar cheese, sour cream, avocado, cilantro, tortilla chips

    Heat a soup pan to medium high heat and warm the olive oil. Add the diced onion and red peppers, cooking until tender, about 5 minutes.
    Add the rotel, green chiles, corn, pinto beans. enchilada sauce and 1 1/2 cups of the milk. Stirring occasionally.
    In a small sauce pan, over medium heat, melt the Earth Balance. When melted add the flour, whisking constantly until thick. Add the remaining 1/2 a cup of milk and 1/2 a cup of the chicken broth. Whisk constantly until the mixture thickens, about 4-6 minutes. Then add it to the soup and give the soup a good stir.
    Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.
    Top with desired garnishes and serve! Enjoy!
    This is my bowl after I stirred in the garnishes!


    1. Mmmm. Enchiladas! I love this idea :) Krista @ A Handful of Everything

      1. Krista,
        thanks for dropping by, we really enjoyed this soup. It had so much flavor!
        Have a great weekend!