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!