Friday, November 8, 2013

Chicken enchilada soup...pinned it and tried it


Pinned it..... tried it...... and loved it!

We thought this was a perfectly spiced soup, full of veggies and chunks of shredded chicken in every bite. Like most soups, it tasted even better the next day. Instead of crackers, we crushed tortilla chips on top and threw on some cilantro. And more cheese, can't forget more cheese on top! The original recipe called for avocado on top, and that would be good,too.

I didn't make this soup in a crock pot, I just simmered it slowly on the stove. I didn't have to worry about cooking the chicken, as I already had some leftover cooked chicken I threw in instead.

It will definitely be on my list of soups to make over the winter months!


Chicken Enchilada Soup

2 tablespoons olive oil
1/2 c. diced onion
1 small green or red bell pepper, diced
jalapeno pepper, diced...optional
2 cloves garlic, minced
 salt and  pepper to taste
1 can diced tomatoes & green chile's
4 cups  chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn
1 can black beans, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano 
1 + 1/2 cups shredded sharp cheddar cheese 
1 cup sour cream

Saute the onion, pepper and garlic until tender. Put in the crock pot. Add everything but the cheese and sour cream and cook on high 3-4 hours. Remove chicken and shred, add back to crock pot. Stir in the sour cream and cheese, stir and heat until melted. Serve with sour cream, cheese, tortilla chips, and cilantro.




1 comment:

Cranberry Morning said...

That's a delicious recipe! Makes a great and hearty fall supper.