How to Make Creamy Chicken Enchilada Soup
Step #1: Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside. This white chicken enchilada soup is part of the 30-Minute Monday series, so it’ll be on the table in no time. It’s incredibly easy to make with simple, everyday ingredients, and you can customize it based on what’s in your pantry. Step #2: Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook for 7-10 minutes until the chicken is browned and cooked through. Step #3: Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer). Step #4: Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through. Step #5: Serve topped with tortilla strips, cilantro, and avocado. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
