Chicken Cheese Enchilada Soup

To be honest, the idea for this soup is not original with me.  I got the idea from Progresso, but I added my own twists.  It can be prepared two different ways – with chicken breasts or, if you're in a hurry, with store bought rotisserie chicken. I have included directions for both.  It’s also a great way to use leftover turkey.  No matter how you make it, you end up with a hardy, substantial soup.  Unless you normally keep avocados, you might need to make a trip to the store, but it is well worth it.

Ingredients:

4 large chicken breasts (bone-in) (You can use thighs if desired but breast works better) or one rotisserie chicken

12 cups chicken broth or 12 cups water and 6 Knorr chicken cubes (Granted chicken broth is better, but seriously, who normally keeps six cans of chicken broth in the pantry.)

1 medium onion (minced)

1 large bell pepper (any color, but red looks better) – (minced)

3-4 stalks celery (minced)

(Hint on mincing the vegetables:  I used the food processor on pulse, but you want them finely chopped and not puréed)

¼ to ½ cup of finely chopped cilantro

1 can Rotel Tomatoes and Green Chilies (regular or hot – depending on hot spicy you want it)

2 tbsp Chili powder

¼ to ½ tsp Cayenne pepper – can leave out or add additional if desire more heat

2 – 3 tbsp Cumin

1 tbsp Garlic Powder

2 avocados

2 large packages cream cheese – room temperature.

2 cups shredded mild cheddar cheese

2 package tortilla chips

Directions:

Boil chicken breasts in broth.  When done allow to cool.  Bone and cut into chunks.  Set aside to be added last.  (If using rotisserie chicken, skin, bone and set aside)

While chicken breasts are cooling, add minced onion, bell pepper, celery and ¼ cup of cilantro to broth, along with can of Rotel.  Add spices to taste.  Spice quantity can vary according to taste. 

Allow cream cheese to come to room temperature.  If you have a microwave, soften cream cheese until you can stir with a spoon.  Loosen the cream cheese with some of the hot broth.  Whisk into soup and add 1 cup of shredded cheddar cheese.  Whisk until smooth.

Add chicken and heat on low to medium heat until chicken is incorporated.  Ten to fifteen minutes.

Serving:

Serve in bowl and top with crushed tortilla chips, a dollop of sour cream, pico de gallo and cheese (can microwave each bowl for thirty second or until cheese on top melts) Finish off with slices of avocado and some chopped cilantro.  You can include a slice of lime to squeeze over the top, if desired.

Pico De Gallo:

Mince tomato, jalapeno, onion and cilantro.  Add salt and pepper to taste.  Finish with juice of one lime,