Creamy Chicken Enchilada Soup


4 chicken breasts – grilled

1 stick butter

2 cloves garlic

1 onion, chopped

3/4 Cups flour

1/4 teaspoon cumin

2 teaspoons paprika

16 ounces sour cream

1 small can green chilis

1 can cheddar cheese soup

32 ounces chicken broth

tortilla chips, black olives, monterey jack cheese, chives

I had my husband grill the chicken earlier and he added some chicken spices but usually I just add salt and pepper.  If you don’t want to grill the chicken, cook it anywhich way you choose.

In a large pot, melt butter over med-high heat.

Dice up the onion and garlic.

Add onion and garlic to the melted butter and cook until the onions are clear looking and wilted.

Once the onions are wilted, add 3/4 Cups all-purpose flour to the pot. Stir flour into butter/onion mixture.  This will become very thick.

Add cumin and paprika to this thick mess and stir.

Now add the chicken broth.

Stir this until it is completely combined.

Add sour cream.

Again, stir this until it is all completely combined.

Add can of green chilis and can of cheese soup. And once again, stir until it is completely combined.

Dice up your chicken into large bite sized pieces.

Add chicken to the soup and allow to simmer on low for 15 minutes.

Top it will Monterey Jack cheese, chives and black olives and serve with tortilla chips.

Enjoy!  This is a good one and one that all my kids love.



5 thoughts on “Creamy Chicken Enchilada Soup

  1. Pingback: Weekly Menu | My Days Can Count

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s