Chicken Enchilada Soup

This soup was a hit! I made this for a family dinner this weekend and everyone loved it! And it was pretty easy to make too. I saw this on Studio 5 and have been anxious to try it ever since. Hope you like this one!

The only comments I have on this soup is that I don't really think it's necessary to blend it up. The corn tortillas kind of dissolved on their own and it would have been good, too, with tomato chunks. There is also a little too much Velveeta for my liking so I would half that. And also, regular canned tomatoes worked fine. Roetel tomatoes aren't really a must. So, here's my version.

 

Ingredients:

• 3 carrots chopped
• 2 ribs celery chopped
• 1 onion chopped
• 2 T. oil
• 8 c. chicken broth
• 1 can diced tomatoes
• 1 pkg. taco seasoning
• 10 small corn tortillas ripped a bit
• 2 T. corn starch stirred into 1 c. cold water
• 1 c. cream or half and half
• 1/2 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn't melt well.)
• 3 c. chopped chicken ( I love using a rotisserie chicken)
• 1 can black beans rinsed (optional)
• 1 can corn rinsed (optional)

Directions:

Saute veggies in oil until transparent. Add the chicken broth, tomatoes, seasoning and tortillas. Bring to a boil and boil gently for 20 mins. Use a wand blender if you have one and if not use your regular blender to puree all the ingredients together.

Add the corn starch/water combination and bring to a boil. Then add the cream and cheese. **It helps to melt the Velveeta in the microwave for a couple of minutes before adding to the soup. Don't boil the soup again once you add the cream and cheese. It will curdle. Add your mix ins.

Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!