We can’t seem to get our Spring on around here. It’s been in the 30’s at night and rain and 40-50 degree temperatures have plagued us for what seems like an eternity.
So with nothing thawed for dinner, I pulled together a few staples and made a really good Cheesy Chicken Enchilada Soup in under 30 minutes, the majority of which was just stirring.
Here’s the recipe for a cold weather, hot bowl of soup…
1 cup carrots, shredded
1/4 cup green onion, sliced
3 tbsps butter or margarine
1/4 cup all purpose flour
2 cups skim milk
10 3/4 oz chicken broth
1.5 lbs chicken breast, shredded or cubed
1 cup cheddar cheese, shredded
3/4 to 1 cup of picante sauce, your choice of temperature
1/2 tspn Worcestershire sauce
1/8 tspn black pepper
Serve with warmed tortillas or tortilla chips, crumbled
In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 mins or until tender, but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken, cheese and picante sauce. Cook and stir over low heat until cheese melts. Serve hot over crumbled tortilla chips or with warmed flour tortillas.
Prep time approx 20-25 mins