Chicken Enchilada Soup

Chicken Enchilada Soup

I love a good soup. Soup warms you up on a cold day, it’s easy to pack full of veggies so kids will eat them, and they make great leftovers (I¬†practically¬†live on leftovers with Scotty traveling what feels like every other week for his job).

This is the soup that the Facebook group for my program have all been raving about. The awesome part about it is the potatoes and butternut squash give it most of the creaminess and they are pureed so picky eaters will eat it too. Awesome mom points! I have made it with sweet potatoes in place of the potatoes and carrots instead of the red peppers, because that is what I had on hand. I almost liked it better with the sweet potatoes because it was slightly sweet.

A time saver for this recipe is to use pre-cut butternut squash. I bought mine at Costco. I don’t know why, but the thought of peeling and chopping butternut squash sometimes puts me off to using it. Don’t get me wrong, I still do it by hand but having more time is awesome. One more thing I like to do is use the other half of the package from Costco to make this salad. I just pop it in the oven and roast it while my soup is cooking. Two dinners at once! How’s that for multitasking?!

If you are going to freeze this, I would add the sour cream to your individual bowls instead of the whole pot, or put aside what you are going to freeze first, and then add the sour cream. Some people tried freezing it and the texture wasn’t great, I am assuming because of the dairy in it. Dairy doesn’t freeze well.

This recipe comes from Mels Kitchen Cafe. She has a lot of awesome recipes!

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6 Responses to Chicken Enchilada Soup

  1. I made this last night and it was fantastic! My whole family (7 of us) enjoyed this. Thanks Desiree!

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