Cheezy Chicken Enchilada Soup

[clarkestep]

Started getting cool today here in Hot-Lanta so I just made a big pot of my Cheezy Chicken Enchilada Soup. I made the recipe up all by myself and it's a hit at our church when we have soup and salad socials. Hope you all enjoy.

THIS MAKES A HUGE POT SO USE THE BIGGEST STOCK POT YOU HAVE.

INGREDIENTS:

chicken-- about 6-8 big breasts. could use a whole chicken but I like the white meat better. I don't know about poundage, you will just have to decide how much chicken pieces you want in your soup. LOL I like a lot in mine so I probably add more chicken than this.

8 cups chicken broth-- I use the water I boil my chicken in. I throw in an onion, salt and a few stalks of celery when I boil it for extra flavor.

1- 2LB chunk of Velveta type of cheese

1-2C of shredded sharp cheddar cheese

1 large onion finely chopped

2-4 clove of garlic finely chopped (to taste)

3 cans of Rotel type of tomatoes. I use a can of the hot, regular, and a can of plain diced tomatoes. Today I only had the plain so I used 3 japaleno peppers blended with a little bit of water to puree. Worked the same. You can add more heat if you'd like. I've even added dried chipltle pepper powder before.

8oz (half a bag) of extra thin egg noodles. These are hard to find. I get mine at Publix. They are like 1mm wide and about 2in long. If you can't find the noodles you can use angel hair pasta broken up or you can omit it. The noodles just gives it more heartyness.

1 pint of heavy whipping cream. This can not be milk as it will curdle (ask me how I know.lol)


DIRECTIONS:

Boil chicken and break into soup sized pieces, set aside.

Saute the onions until they start to get a little carmelized, not much. Add the garlic saute until soft.

Add the broth, chicken, cheeses, and tomatoes. Let heat up, not to boiling.

Boil noodles in water about 2-3 minutes until just cooked, adente I think it is called. Just not mushy. Drain.

Add the noodles to the soup.

Last, stir in the heavy whipping cream. If it cools too much you can heat it up until it gets the right temp.

This soup can be frozen. I do it in ziplock type bowls and then just nuke to heat up.


YUMM YUMM.

And, this really tastes great when you dip a grilled cheese in it!

Have a great day!

Jennifer

[queenofthehivemomof5]

Oh my that sounds so yummy! I wish I had more velveeta in my stockpile. It has been a while since I had coupons for it.

[billig]

I'm gonna try that one!

If you skipped the cheese and tomatoes you'd probably have an excellent cream of chicken soup too.
Or maybe add the cheese and brocolli.
Hmm...I have to get my hands on some chickenight now!

[billig]

Dang it all, I was just about to go to bed, but now I'm hungry!

[hopeky94]

BUMP-- this would be an AWESOME dish to try out right now, with the sales and coupons around for Velveeta and Rotel!

[momabrown3]

I have fixed this before.I added a extra little touch by adding can or frozen corn drained & drained black beans.Now I'm craving this for super.

[greenrays]

That sounds SOooooo good!!

I made a corn and potato chowder the other day, I LOVE soup!!!!

[hopeky94]

Update-- I made this for lunch Tuesday (while I was iced in, before I lost electricity)... Oh my gosh, it was SOOO good!! I made approximately half the recipe, since I didn't have a big enough pot, and I didn't go in exactly the same order as the OP, but it seems to be very forgiving, as long as you stick to the basic recipe!

Here's what I did:

Boil 2 large boneless/skinless chicken breasts (about 1.25 lb total weight) in about 5 cups of water, with some minced onion, garlic powder, all-purpose seasoning, and italian seasonings added. When done, remove chicken to drain, cutting it some to help it cool faster. To the broth, add about 1/4 bag (a large handful) of thin egg noodles and cook til al dente. While noodles cook, spray microwavable dish with butter-flavored cooking spray, spread 1 small chopped onion (or 1/4 cup rehydrated minced onion) and 2 cloves minced garlic in dish, then spray with cooking spray again to coat. Microwave onion and garlic 1 to 1.5 minutes, until soft. Shred chicken breasts into pot with noodles and broth. Scrape in garlic and onion. Dump in 2 cans Rotel tomatoes, 1 cup shredded sharp cheddar, and 1 lb (1/2 large box) cut-up Velveeta. Heat until cheese melts and soup is almost boiling. Add 1 cup heavy whipping cream and reheat (if needed) to serving temperature. Serve with tortilla chips instead of crackers.

(Notes: The liquid part of mine was thinner than I like, so next time I'll probably reduce the amount of water or drain a little off after cooking the noodles. To save a few calories, try leaving out the cream-- it was pretty creamy with just the melted cheese... And I plan to add a can of drained and rinsed black beans next time, to stretch it and enhance the "southwestern" flavor!)