You know what’s fun? Taking one of your favorite dishes and remaking it into a soup. That’s what happened with this little guy is right here. Chicken Enchiladas are one of my most favorite comfort foods. I have my mama to thank for that! 😉
Last week while making dinner (and craving some chicken enchiladas) I had the thought. Why not put that warm-gooey goodness into a soup–aka an even quicker-way-to-whip-up-form of one of my faves?? Yeah. That sounded fan-flippin-tastic. Turns out… I was right! This is so dang yummy. Perfect for those chilly January nights & great to take for lunches too. It’s a twofer! I’ll be making this again. And again… and again… and yeah you get it.
- Begin by melting butter in a large stock pot over medium high heat. Saute onions, peppers and carrots along with EVOO, chili powder, cumin, 1 tbsp of Goya Adobo Seasoning, chili garlic sauce and salt & pepper to taste.
- After vegetables become tender (about 3-5 minutes) add in cream of potato soup and Progresso Recipe Starter. Stir to combine well.
- In a small bowl season shredded chicken with 1 tbsp of Goya Adobo Seasoning. Add chicken, black olives and shredded cheese to soup mixture. Stir in water and let simmer for 10-15 minutes on low.
- Serve immediately topped with a dollop of greek yogurt, chopped parsley, and tortilla chips!
Don't shy away from all the "heat" that goes into this recipe. The cream of potato soup really mellows out the spicy flavors. All the different spices create layers of flavor that will have you licking your bowl!