Creamy Chicken Enchilada Soup
This Southwestern inspired recipe takes the flavor of enchiladas and turns it into a hearty soup that is loaded with chicken, veggies, and Foothill Farms Enchilada Sauce.
Ingredients
Recipe Yield:
| Amount |
Item |
| 1 bag |
Foothill Farms® Cream Soup Base & Sauce Starter (#096T or #067T) |
| 1 gal |
Hot water (180°-190°F) |
| 1 bag |
Foothill Farms Enchilada Sauce (#V532) |
| 1/2 gal |
Hot water (180°-190°F) |
| 2 cups |
Diced onion |
| 2 cups |
Chopped tri-colored bell peppers |
| 2 cups |
Canned whole kernel corn, drained |
| 2 cups |
Diced chicken, fully cooked |
| |
Shredded cheddar cheese |
| |
Tortilla chip strips |
Instructions
- Pour 1 gal water into mixing bowl. Pour Cream Soup Base Mix (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
- In a separate mixing bowl, pour 1/2 gal water in bowl. Pour Enchilada Sauce Mix (8 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
- In a pot, sauté onions and peppers until they become soft, about 4-6 minutes.
- Add Cream Soup, Enchilada Sauce, corn and chicken to pot.
- Stir and bring to serving temp (145F). Never boil. Top with cheese and tortilla strips.
