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.
Have a great weekend!
Chicken Enchilada Soup
Ingredients
For the Soup:
- 1/2 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
- 1/2 cup onion , chopped
- 1/2 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
