Pioneer Woman’s Creamy Chicken Enchilada Soup Recipe: A Delicious and Hearty Twist on a Classic

As the seasons change and the temperatures drop, there’s nothing like a warm and comforting bowl of soup to cozy up with. And when it comes to soups, Ree Drummond, also known as the Pioneer Woman, has a recipe that’s sure to become a staple in your household. Her Creamy Chicken Enchilada Soup recipe is a delicious and hearty twist on a classic, and it’s sure to satisfy even the pickiest of eaters.

A Recipe Born from Family Tradition

Ree Drummond’s love for cooking and sharing recipes with her family is what inspired her to create this beloved soup. The recipe was born from a family tradition of making enchiladas for special occasions, and Ree wanted to find a way to make it easier and more accessible for everyone to enjoy. She began experimenting with different ingredients and techniques, and eventually came up with the recipe for Creamy Chicken Enchilada Soup.

The Recipe

The recipe is surprisingly simple, requiring only a few ingredients that are likely already in your pantry. Here’s what you’ll need:

• 1 lb boneless, skinless chicken breasts
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (10 oz) of enchilada sauce
• 1 can (14.5 oz) of diced tomatoes with green chilies
• 1 cup of chicken broth
• 1 cup of half-and-half or heavy cream
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 8-10 corn tortillas
• Shredded cheese, for serving (optional)

How to Make the Soup

To make the soup, start by browning the chicken in a large pot over medium-high heat. Once browned, remove the chicken from the pot and set it aside. Add the diced onion and minced garlic to the pot and cook until they’re softened and fragrant.

Next, add the enchilada sauce, diced tomatoes with green chilies, chicken broth, cumin, paprika, salt, and pepper to the pot. Stir until everything is well combined, then bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer the soup for 20-25 minutes, or until the flavors have melded together and the chicken is cooked through.

The Magic Happens

The final step in making the soup is where things get really interesting. In a small bowl, whisk together the half-and-half or heavy cream until it’s smooth. Then, slowly pour the cream into the pot with the soup, stirring constantly to prevent lumps from forming.

As you stir in the cream, you’ll notice that the soup begins to thicken and emulsify. This is where the magic happens – the cream adds a rich and creamy texture to the soup that’s simply irresistible.

Tortillas and Cheese

To add an extra layer of flavor and texture to the soup, Ree recommends serving it with tortillas and shredded cheese. Simply cut the tortillas into strips or quarters, then add them to the bowl with the soup. Sprinkle shredded cheese on top of the soup – cheddar or Monterey Jack work well – and serve immediately.

Conclusion

Ree Drummond’s Creamy Chicken Enchilada Soup recipe is a game-changer for anyone who loves hearty and comforting meals. The combination of tender chicken, rich enchilada sauce, and creamy half-and-half or heavy cream is a match made in heaven. And with its simple ingredient list and easy-to-follow instructions, it’s a recipe that’s perfect for beginners or experienced cooks alike.

So go ahead – give this recipe a try and see why it’s become a staple in so many households. Your family will thank you!

Tips and Variations

Here are some tips and variations to help you customize Ree Drummond’s Creamy Chicken Enchilada Soup recipe:

• For an extra kick of heat, add some diced jalapeños or serrano peppers to the pot.
• If you prefer a lighter soup, use low-fat half-and-half or heavy cream.
• Add some diced bell peppers or mushrooms to add extra flavor and texture.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Make the soup ahead of time and refrigerate or freeze it for later use.
• Serve with crumbled queso fresco or crumbled cooked bacon for added flavor.

I hope you enjoy this recipe!