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Soups & Stews

Chicken Enchilada Soup

Ingredients

  • 4 teaspoons vegetable oil
  • 1/2 cup onion, diced
  • 3/4 teaspoon garlic, minced
  • 3 cups chicken broth
  • 1/2 cup all-purpose flour
  • 1 chicken bouillon cube
  • 1 cup milk
  • 1/4 cup salsa
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cups shredded cheese
  • 1 1/2 cups cooked chicken, chopped

Toppings

  • 1 cup shredded cheese
  • 1 cup crushed corn chips
  • 1/2 cup salsa
  • 1/2 cup sour cream

Directions

  1. Heat oil in a soup pot over medium heat.
  2. Cook onion for 3 minutes, stirring frequently.
  3. Add garlic and cook 30 seconds.
  4. Whisk flour into 1 cup broth until smooth.
  5. Add flour mixture and remaining broth to the pot.
  6. Bring to a boil and cook until thickened.
  7. Add bouillon cube and simmer 5 minutes.
  8. Stir in milk, salsa, and seasonings.
  9. Gradually add cheese and stir until melted.
  10. Add chicken and simmer 6 to 7 minutes.
  11. Serve with desired toppings.