Chicken Enchilada Soup
I haven't seen another chicken enchilada soup like this yet...and believe me it is soooo yummy!
I haven't seen another chicken enchilada soup like this yet...and believe me it is soooo yummy!
- Carbohydrate 29.1517743706597 g
- Cholesterol 6.61911306423611 mg
- Fat 7.06351213107639 g
- Fiber 7.12649977602065 g
- Protein 9.54154947916667 g
- Saturated Fat 1.96813600477431 g
- Serving Size 1 1 Serving (327g)
- Sodium 1529.93837065972 mg
- Sugar 22.0252745946391 g
- Trans Fat 0.804092239583334 g
- Calories 213 calories
Step-by-step
- Combine the first seven ingredients in a large pot.
- Cook until hot and bubbly.
- Slice the tortillas thinly in strips; deep fry until crispy.
- Drain on paper towels.
- Spoon soup into bowls; top with fried tortillas, tomatoes, cheese and sour cream!
Combine canned cream of chicken soup, refried beans, enchilada sauce, chicken gravy, chunk chicken, and water in a heavy-bottomed stockpot, bringing the mixture to a gentle boil over medium heat until it bubbles uniformly across the surface. Cooking dense soup bases containing puréed beans requires frequent stirring with a wooden spoon to prevent scorching at the bottom of the vessel. Visual and textural cues replace thermometers here; the liquid is sufficiently heated when steam rises steadily and the viscosity thickens enough to coat the back of a spoon.
- Swap standard flour tortillas for corn tortillas cut into narrow strips to introduce a naturally gluten-free crunch during the frying stage.
- Maintain frying oil at 375 degrees Fahrenheit to ensure the tortilla strips crisp instantly without absorbing excessive grease.
- Substitute canned chicken gravy with a quick slurry of cornstarch and low-sodium chicken broth if managing dietary sodium levels.
- Incorporate plant-based refried beans made without lard and dairy-free sour cream to convert the dish for vegan diners.
- Store leftover soup components separately in airtight containers in the refrigerator for up to three days to preserve tortilla texture.
Thickened starches release distinct starchy aromas once fully incorporated into simmering liquids. Proper heat distribution guarantees uniform texture throughout large batches.
