Chicken Enchilada is one of my favorite soup recipes for a few reasons. A nice basic vegetable and chicken soup is nice, but add to that a little bit of spice, a thicker consistency with the addition of corn flour, and a good dose of cheese. The soup just gets better by piling on the toppings.
I like my soup loaded with sour cream, crispy tortilla strips, pico de gallo, more cheese, fresh cilantro, green onions and then a dash of hot sauce. And the last thing to love about this soup (beyond the fact that it is absolutely delicious) is that it can be ready to eat in about 30 minutes from start to finish!
I’ve included a link to my homemade red enchilada chili sauce, which I like to keep on hand to make a lot of my other favorite recipes from south of the border.
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Chicken Enchilada Soup
Chicken Enchilada Soup - A favorite Mexican soup recipe that captures the flavors of chicken enchiladas and transforms them into a hearty bowl of soup.
2 Chicken Breasts, chopped into small bite sized pieces
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