Harwood'S Enchilada Soup
A hearty, cheesy enchilada soup with smoky chili flavors, tender chicken, and fresh cilantro, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 1/4 cup chopped fresh cilantro ⓘ
- 1 large onion diced ⓘ
- 1 clove garlic pressed ⓘ
- 1 28 oz can green chilies ⓘ
- 1 teaspoon beef bouillon ⓘ
- 3 quarts chicken stock ⓘ
- 1 can cream of chicken soup ⓘ
- 1 tablespoon steak sauce ⓘ
- 2 teaspoons Worcestershire sauce ⓘ
- 1 teaspoon cumin ⓘ
- 2 teaspoons chili powder ⓘ
- salt and pepper to taste ⓘ
- 3 cups shredded Cheddar cheese ⓘ
- 2 grilled chicken breasts diced ⓘ
Instructions
- Saute onions and garlic.
- Add all ingredients except cheese to the pot.
- Simmer for 1 hour.
- Add shredded Cheddar cheese.
- Simmer for another 30 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit more cream of chicken soup or even some sour cream before serving. You can substitute the grilled chicken with rotisserie chicken for convenience. If you prefer a vegetarian version, replace chicken stock with vegetable broth and omit chicken. Adding corn or black beans can enhance the texture and flavor, echoing the essence of Sopa De Queso.
Serving Suggestions
Serve this hearty enchilada soup with a sprinkle of fresh cilantro and a dollop of sour cream on top. It pairs beautifully with tortilla chips for crunch or a side of cornbread for a satisfying meal. For a complete dinner, consider serving it alongside a fresh salad or pairing it with Enchiladas Verdes Mexicanas for a delightful Mexican feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of chicken stock or water to reach your desired consistency. Avoid microwaving to maintain the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Harwood'S Enchilada Soup contains roughly 304 calories, with 22g protein, 42g carbohydrates, and 11g fat. It is an excellent source of vitamin C (318% of the Daily Value), iron (141% of the Daily Value), and potassium (58% of the Daily Value). Note that it is relatively high in sodium, at 2243mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this enchilada soup?
Yes, you can freeze enchilada soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove. Be aware that the texture may change slightly after freezing.
What can I use instead of chicken stock?
If you need a substitute for chicken stock, vegetable broth works well for a vegetarian option. You can also use homemade stock if you have it available. Just be mindful that the flavor may vary slightly, so adjust the seasoning accordingly.
Can I make this soup spicy?
Absolutely! To add heat, include diced jalapeños or a dash of hot sauce while cooking. You can also increase the amount of chili powder or cumin to enhance the spice level. Taste as you go to achieve your desired level of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).