Chicken Enchilada Soup
The flavor of chicken enchiladas, but in a soup! Goes great with Kitchen Tapestry Recipes of Guacamole or Black Bean & Avocado Fresco Salad.
My Number One Fan found this recipe on the Yummly recipe site, but altered it considerably to her tastes. This is a hearty dinner soup which works very well accompanied by the Kitchen Tapestry recipes for Guacamole or Black Bean & Avocado Salad. The original recipe called for this soup to be served over Spanish rice, which she thankfully did not do and I’m not sure why anyone would. This recipe freezes and reheats very well. It’s a crock pot recipe with a little front-end prep work, after which the soup makes itself.
Chicken Enchilada Soup
Yield: 10-12
The flavor of chicken enchiladas, but in a soup! Goes great with Kitchen Tapestry Recipes of Guacamole or Black Bean & Avocado Fresco Salad.
Ingredients
- 7 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts, or a combination of both
- 4 cups water with 4 tsp chicken bouillon, dissolved
- 1 yellow onion, finely diced
- 3 tbsp garlic, minced
- 1-10 oz can red enchilada sauce (like, Old El Paso)
- 1-10 oz can Ro-tel diced tomatoes and green chilies
- 1-14 oz can chicken broth (like Swanson's)
- 4-6 pickled jalapeno pepper slices, diced (like, Mezzetta Tamed Jalepeños)
- 1 cup Velveeta cheese shreds or Mexican four-cheese blend
- 3/4 cup heavy cream
- 8 oz sour cream
- 1/4 cup mild salsa (like Newman's Own or Pace's)
- 1 tsp ground cumin
- 1/4 tsp ground coriander seed
- 1 tbsp Mexican chili powder
- 2 tbsp olive oil
- chopped cilantro, shredded cheddar cheese, jalapenos, sour cream for garnishes
Instructions
- Simmer the chicken in the water seasoned with chicken bullion in a medium sauce pan for 20-25 minutes, drain and allow to cool. Reserve the liquid.
- Cut the cooked chicken into bit size pieces, or shed as preferred.
- Heat the olive oil over medium high heat as sauté the onions until softened, about 5 minutes. Stir in the garlic and sauté for an additional minute.
- Add the chicken, onions and garlic, and all remaining ingredients, including the reserved simmering liquid to the crock pot and stir well to combine.
- Cook on low setting for 5-6 hours.
- Garnish with sour cream, cheddar cheese, jalapenos and chopped cilantro, and corn chips and guacamole on the side.
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