Friday, March 7, 2014

Chicken Enchilada Soup -- Quick & Easy

This morning started out cold and dark with rain but gradually cleared up by early afternoon and the sun peeked out and we made it into the 50s. They are calling for spring-like weather this weekend which I'm looking forward to. We considered going to Costco this evening but decided to go tomorrow morning instead since my daughter called and decided to come over and have dinner with us. I had a few cups of leftover cooked chicken and I was in the mood for something Mexican flavored but something that was also quick to make. Soup sounded really good because I have felt chilly most of this week, so I put together a super quick and easy Chicken Enchilada Soup which contains many of the ingredients and flavors that I love in traditional enchiladas. I considered making a few of my grain free tortillas to cut into strips and add to the soup, but out of sheer laziness, I kept it simple and quick and left those out. I snapped a few photos of my easy peasy soup below. I didn't make the soup as thick as a creamed soup...but instead added just enough body to it to make it rich and lightly creamy. Check out the recipe and photos below. Enjoy!

Chicken Enchilada Soup


4 cups chicken stock
1/4 teaspoon xanthum gum, divided (or substitute 2 ounces cream cheese)
1/2 cup heavy cream
8 ounces grated sharp white cheddar block-style cheese (reserve 1/4 cup for garnish)
1/4 cup salsa (I used fresh style salsa)
1/8 - 1/4 teaspoon ground chipotle chile powder, or to taste
Sea salt, to taste
3 cups diced cooked chicken
1/3 cup sour cream
1/4 cup thinly sliced green onion tops


Heat chicken stock over medium-high heat and bring to a boil; reduce heat to low to simmer. Whisk xanthum gum into stock, half at a time, whisking vigorously until blended thoroughly (if using cream cheese, whisk until melted and blended). Simmer soup over medium heat uncovered for about 5 minutes (stock will be very slightly thickened, similar to consomme). Whisk in cream. Add shredded cheese, one half at a time, whisking to blend thoroughly and melt. Stir in salsa and chipotle chile powder; season with salt, to taste. Add chicken and heat until soup returns to a simmer (careful not to boil). Stir in sour cream and heat through. Taste for seasoning. Serve in bowls topped with additional shredded cheese and green onions, if desired.



Anonymous said...

Beautiful presentation! Love your posts. Keep them coming.

Nancy K

Gourmet Girl Cooks said...

Thanks, Nancy! I will keep them coming! :-)

unter der laterne said...

Hi GG, I made this soup as soon as I read this recipe! I had every ingredient on hand, except for white sharp cheddar, I used yellow one. I only used 1 cup of it since my husband is gaining weight, as you know he refuses to give up his bread and sweet-sour pretzel sticks, lol.
Well, thanks to you , I lost all control and will power and did not just have one bowl! It is to die for!
I was wondering if you think it would work to grind ( not the right word )the cooked chicken in my Blendtec to render the soup more *Bisque like* ? I suppose I could eliminate the chicken all together and serve the soup as a first course, as we do in Europe.
GG, I just love the flavor of this dish.
You know the result of cooking the carcass of the chicken in the pressure cooker is so fantastic, I give you permission to purchase one, just to make bone broth and stocks- it is so worth it!
Have a nice weekend and don't forget to take it easy!
Bis bald! Barbara.

Gourmet Girl Cooks said...

Hi Barbara! So glad you enjoyed the soup. I loved the flavors in it, too. I assume you mean you want to puree the chicken in your blendtec? I'm sure it would work...and if you did not want to add the chicken it should still be tasty because of the chicken stock is the base and would give it flavor. Too funny about your husband not refusing to give up his bread and pretzels! He sounds like my husband who refuses to give up his bagels and other snack foods! He eat and enjoys what I make -- he just eats the other stuff too! I've told him that it would be SO easy for him to go wheat free -- all he has to do is "show up"...LOL (since I do all the meal prep). I do think about purchasing a pressure cooker. If I remember, you said it only takes 1 hour to make bone broth? I would probably make it all the time if it is that quick! Hope you are having a good weekend. Bis bald! :-)

unter der laterne said...

GG I pureed the soup on speed 3 for just 1.5 minutes. The soup was like velvet, exactly what I wanted, just so good!
I never used chipotle pepper before I found you! I must say it is now one of my very favourite flavorings!

Darlene said...

I've never used chipolte pepper before, but will look for it as I see you use it a lot. Do you think smoked paprika could be a substitute in this soup or no?

Gourmet Girl Cooks said...

Hi Darlene -- smoked paprika would be great -- maybe with a bit of cayenne pepper for the heat (chipotle adds a smoky spicy flavor). :-)

Anonymous said...

Hi, this soup looks soo good!! I was curious how many servings this would be?

Gourmet Girl Cooks said...

Hi Anonymous,

Thanks! This recipe makes 3 to 4 servings, depending on how much soup you like. I usually get 4 servings (2 dinner servings and 2 leftover smaller portions for lunch). Since it's rich, it is more satisfying than a broth type of soup. :-)

Motherpo said...

Thanks so much for another wonderful recipe! It is very good. I used a can of diced tomatoes and a small can of chopped green chili peppers instead of the salsa.

Gourmet Girl Cooks said...

Hi Motherpo,

You are very welcome. So glad you enjoyed it. Great substitution for the salsa, too! :-)