I took a note from my Creamy White Chicken Enchiladas and instead of using the traditional sour cream in this soup which is so typical in so many other Creamy Enchilada Soups, I used cream cheese. In the end, it really will not make a difference because the magic of this recipe is in my secret creamy ingredient. Everything goes right into the hand blender and instead of taking the extra time to chop up all the aromatics, I just whiz it up and it’s all ready to go! You can also use a blender or a food processor to chop up all the veggies. The biggest aromatics, the garlic, onion and jalapeños get pureed in my handy dandy hand blender. What I love about this recipe is the limited amount of chopping going on. This was one of those recipes that after I threw in all the ingredients into my soup pot, I just kind of stared at the clock and wandered what else needed to be done in the meantime…I mean this cannot possibly be IT!īut it was…so I just chopped up my garnishes while all the flavors melted together. With the help of a few short cut techniques and by using by freezer stash of my Instant Pot Shredded Chicken this soup came together without any hiccups. Shocking right?!?! Something so incredibly colorful and boasting so much flavor cannot possibly take only 20 minutes right? Oh but it does…it does…and the best part is there is minimal effort happening in those 20 minutes. This 20 minute creamy enchilada soup is exactly what every weekday meal plan needs! It is full of comforting flavors and so VERY much cheese! But most importantly despite how complex the flavors taste it only takes 20 minutes from start to finish! This whole recipe is completely “chop free” and boasts an incredible amount of creaminess and flavor thanks to my secret ingredient! This 20 Minute Creamy Enchilada Soup comes together in JUST 20 minutes from start to finish #creamysoup This 20 Minute Creamy Enchilada Soup comes together in JUST 20 minutes from start to finish.
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