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Home » Family Favorites » Chicken Enchilada Soup

November 4, 2011

Chicken Enchilada Soup

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Chicken Enchilada Soup2I'm so excited!  Today I'm heading up to San Francisco to meet up with a *bunch* of fellow food bloggers for the 3rd annual Foodbuzz Festival.  We'll be wining and dining, and attending break-out sessions to learn from the best of the best.  I've never been to San Francisco, yet this month I'll find myself there not once, but TWICE!  In the middle of the month, Ben and I will be partially vacationing there while he attends a theology conference for a couple of the days.  I think I'll schedule a massage while he's in his meetings!  🙂

Since I'll be rooming with one of my real-world food blogging friends this weekend, I thought it'd be fun to post a recipe of hers that my family enjoyed this week.  I've been wanting to make a chicken enchilada soup for a long time now, ever since one of my good friends in Illinois (shout-out to T!) introduced it to me.  I never had a chance to get her recipe before we moved, so when Joelen posted this one, I knew I had to give it a try.

We'll be having this meal many times this chilly season because it consists of ingredients I can whip together quickly, throw into the slow cooker and forget about until chow time.  And, as an added bonus, it doesn't call for any "cream-of-whatever" soup!  The original calls for a thickening agent, but I forgot to add it and didn't miss it.  I altered the ingredient list to make it optional.

Judah Chef Halloween 2011On another note, some of you have asked for a photo of Judah in his Halloween costume.  I finally got around to uploading our photos from that day, and here is one of my favorites.  My own little personal chef!  During the actual trick-or-treating, we added a mustache...SO cute!  (I figured this will probably be the last year I can pick out his Halloween costume.) 🙂

Have a great weekend!

Print Recipe
5 from 1 vote

Chicken Enchilada Soup

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 6 servings
Author: Nikki Gladd

Ingredients

For the Soup:

  • ½ cup chicken broth
  • 2 cups milk
  • 1 can (15 ounce) dark kidney beans, rinsed and drained
  • 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
  • 1 can (14.5 ounce) sweet corn, drained
  • ½ cup onion , chopped
  • ½ cup bell pepper , diced
  • 1 (16 ounce) can green enchilada sauce
  • 3 boneless , skinless chicken breasts
  • 3 tablespoons cornstarch , mixed with 3 tablespoons cold water (optional thickener)

For the Garnish:

  • shredded cheddar cheese
  • sour cream
  • diced avocado
  • crushed tortilla chips

Instructions

  • Combine all soup ingredients, except the chicken and cornstarch, in a slow cooker insert and stir. Gently add the chicken. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
  • Transfer the chicken to a cutting board or plate and shred into bite-sized pieces. Add the chicken back into the soup.
  • Optional: In a small bowl, combine the cornstarch and water to make a slurry; stir into the soup to thicken slightly.
  • To serve, top with your choice of garnishes.
  • Source: Adapted from What's Cookin, Chicago?

Nutrition

Serving: 2g
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!

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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. ThursdayGirl says

    November 06, 2011 at 6:16 pm

    You've done it again! Love the recipe! It's featured on our site for Monday Morning Musing
    https://www.thursdaynightdinner.org/index.php?option=com_k2&view=itemlist&layout=category&task=category&id=6&Itemid=64

    Reply
  2. Susie Bee on Maui says

    November 06, 2011 at 10:38 am

    The soup sounds great and easy to put together. Cute kid!

    Reply
  3. stephanie Kramer says

    November 04, 2011 at 1:01 pm

    Dark chocolate raspberry sounds like it could be my favorite.

    Reply
  4. kokocooks says

    November 04, 2011 at 12:46 pm

    That soup sounds great! And Judah looks so cute - budding chef! Our son had the same bag, but in orange.

    Reply
  5. Blog is the New Black says

    November 04, 2011 at 5:34 am

    Loving out of the box soups lately! This looks great!

    Reply

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