This Chicken Enchilada Soup is fantastic! It really, really is! And to make it even better, the base is full of veggies instead of cream and butter. The soup is thick, creamy and SO good.
I made some fresh salsa to go on top and, well, I'm speechless!
8 cups chicken broth
2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
1 (3.5 ounce) can chopped green chiles
1 large yellow onion, peeled and quartered
4 medium russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and cut into large chunks
3-4 cups butternut squash cubes (from about 1/2 of a medium butternut squash, peeled and cut - I cheated and bought already cut up squash)
3 cloves garlic, chopped
1 teaspoon salt
1 1/2 teaspoons cumin
1 cup sour cream
1 (8 ounce) can tomato sauce
2 (15 ounce) cans white beans, rinsed and drained
2 tablespoons taco seasoning
In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt and cumin. Bring the mixture to a boil and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Remove the chicken from the pot to a cutting board. Let it cool slightly before shredding or dicing. Ladle the remaining vegetables and broth into a blender in small batches (trust me, you will be thanking me when you manage to avoid 3rd degree burns from the hot splashes of the expanding yumminess) and puree the broth and vegetables until smooth. Pour the pureed soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.
Recipe from Mel's Kitchen Cafe.