White Chicken Enchilada Soup (or Turkey!) Recipe

For those who love Enchiladas and creamy soups, that is White Enchilada Soup is for you. It’s a  It tastes like this ever well-liked Creamy White Chicken Enchiladas….besides its in soup type!

Final Friday it was 40C/104F right here in Sydney (which the newspapers labelled as “Fry-day” – ha ha). Then on Saturday it was 22C/72F and I used to be carrying a jumper to the seaside.

The climate right here in the mean time is nuts. So I’m swinging between no-cook meals and winter consolation meals.

This soup clearly falls within the consolation meals bucket! On Sunday I had pals over for an early Thanksgiving Dinner the place a 5kg/10lb roast turkey took centre stage. (PS I made it utilizing a GENIUS Dry Brining methodology – too late to start out it for Thanksgiving now, however bear in mind this recipe for Christmas!! Get it right here. Oh, and get my full 2015 Thanksgiving / Christmas Menu and recipes right here!).

As at all times, there was loads of turkey leftover so I wished to share a recipe right this moment that’s good for throwing leftover turkey into.

Nonetheless, I made this recipe from scratch utilizing chicken breast. Nevertheless it’s very simple to adapt to make use of leftover turkey, and it means you’ll have this on the desk in round 20 minutes!

However there’s a second motive I made a decision to share this Enchilada Soup with you right this moment. It’s as a result of I used to be in LA final week and canned inexperienced chilies have been on the prime of my purchasing checklist. That most likely sounds nuts to these of you in America, however it drives me nuts that it isn’t out there right here in Australia!

Why oh why? Previous El Paso, please begin sending canned inexperienced chilies right here so I don’t have to convey again 20 cans each time I am going to America!

YES I did! I had a complete second suitcase to convey again meals from my travels. Most individuals go loopy searching for garments once they go to the US. I picked up just a few necessities (I emphasise the phrase necessities! I had to have these earrings, the headband, one more black prime!), however principally, it was meals. 🙂

Wish to know what I introduced again? These of you within the US will assume I’m so bizarre!! OK, so I introduced: A number of canned inexperienced chilis, loads of chili powder (in Australia, chili powder is pure floor chili, a lot spicier), creole seasoning (correct stuff not out there right here), Previous Bay Seasoning (very troublesome to trace down!), about 15 packets of Chex Combine (I’m formally obsessed, doesn’t exist right here), Muddy Buddies (OMG, shoot me, I solely introduced 1 packet again, very distressed on the considered it being empty), corn husks (to make tamales! Yay!), mild corn syrup (suspiciously troublesome to trace down right here) and a bunch of different “solely in America” issues like Salted Caramel Pringles (so fallacious and but so proper) and Twinkies.

One very completely satisfied traveller, hunkered down again at house in Sydney with a pantry stockpiled with American goodies to maintain me till my subsequent journey. 🙂

OH! Lengthy winded strategy to say I wished to make use of canned inexperienced chilis in a recipe which is why I’m sharing this White Enchilada Soup right this moment! However to all non US readers, by no means concern! Merely substitute with both roasted inexperienced capsicum (bell peppers) or jalapeño. Simple!

White Chicken Enchilada Soup (or Turkey!) Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 633 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 400 g chicken breast
• 1/4 tsp salt
• Black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves , crushed
• 1 onion , diced (brown, white, yellow)
• 3 tbsp plain flour
• 1 cup chicken broth / stock
• 4 cups milk (I used low fat)
• 1 tsp cumin powder
• 1 tsp coriander power
• 2 to 4 tbsp canned jalapeños , finely chopped OR 1 x 4.5oz / 127g canned chopped peeled green chili
• 1/4 cup sour cream (I used light)
• 1 1/2 cups corn (frozen or canned)
• 21 oz / 600g canned white beans (1 1/2 cans), drained
• 1/2 to 1 tsp salt
• Black pepper

Instructions

1. Slice the chicken breast into 1cm / 1/3" thick steaks. Sprinkle with salt and pepper.
2. Heat the oil in a large pot over medium high heat. Add the chicken breast (in 2 batches if necessary) and cook each side for 2 minutes each or until golden and just cooked through.
3. Transfer to a plate. Once cool enough to handle, shred with a fork or your hands (I do this while the soup is cooking), or chop it.
4. Turn the heat down to medium and add butter into the same pot. When the butter is melted, add onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
5. Add flour and cook for 2 minutes. Add chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid (extra flavour!).
6. Add the milk, cumin powder, coriander and jalapeños. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
7. Whisk the sour cream in. Then add the corn, beans and shredded chicken. Cook for 1 minute or so until everything is heated through.
8. Adjust salt to taste.
9. Serve piping hot with all the trimmings!

Notes

1. Topping options: corn chips / fritos, cilantro/coriander, grated cheese, sour cream, diced avocados / guacamole, pico de gallo.
2. Nutrition per serving, assuming 4 servings (toppings not included). To reduce calories, reduce the amount of beans and substitute with diced vegetables. The beans account for around 150 calories in this.