The husband LOVES Woodranch's Chicken Enchilada Soup. I have been on a mission to find a recipe that duplicates that ever so particular taste and texture. To no avail. But today, I can say, I have succeeded! I found a recipe for chicken tortilla soup from Simply So Good and then made some modifications. It turned out great! I know the picture isn't pretty, and I will get better at them I promise, but I wanted to get this recipe up because I am so excited about it! This recipe is gluten free and dairy free if you don't add cheese and use corn tortilla chips at the end.
Copy Cat Woodranch Chicken Enchilada Soup
Ingredients:
1 medium onion, diced
1 tsp granulated garlic or 4 cloves garlic diced
3-6 inch corn tortillas, chopped in 1 inch pieces
1 (10.5 oz) can Rotel tomatoes with diced green chilis
4 cups chicken broth
1 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp cayenne (or to taste)
1 to 1 1/2 lbs frozen boneless skinless chicken breasts
1 (15-16 oz) can white beans, rinsed and drained
1-1/2 cups red enchilada sauce (ex. Las Palmas, La Victoria)
salt and pepper to taste
Toppings:
shredded cheddar or colby jack cheese
corn or flour tortilla chips, broken up
Directions:
In a 4 or 6 qt crock pot add all ingredients except the salt and pepper. Cook on high for 4 hours, or until chicken is cooked, and onions are soft. Remove chicken and set aside on a plate. Place the remaining soup in a blender (may take a few batches) and puree until smooth. Pour back in to crock pot. Dice or shred chicken breasts and return it to crockpot. Stir the chicken in to the soup well, then cook in crock pot on high until thickened, or until you cant wait any longer to try it. Season with salt and pepper to taste.Garnish bowls of soup with cheese and tortilla strips if desired.
Serves 8, approximately 1 cup servings
Nutrition* (based on 8 servings and 20 oz. chicken added):
Calories: 164
Fat: 3 grams
Carbohydrates: 16
Protein: 17 grams
Fiber: 4 grams
*Does not include cheese or tortilla strips
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