Monday, October 1, 2012

31 Days of Fall Favorites :: Day 1 Chicken Enchilada Soup


I'm a soup girl.  I'm also a crockpot girl.  Those two combined make me a happy little lady come fall.  I found this recipe on pinterest a few weeks ago and tried it out.  It is a copy cat recipe for Chili's Chicken Enchilada Soup, which I love, and I gotta say, I think this is just as good.  I actually just bought more ingredients for this recipe today at the store so I can make it again this week. 
 
I pretty much followed the recipe as is, except I just used raw, thawed chicken breats and left them in the crockpot the whole time, and then shredded them before serving.  And I must confess that I don't even know what chicken soup base is, so I left that out.  Hey, I didn't claim to actually know what I'm doing here.  If you decide to try this recipe, let me know what you think.
 
 

Source


Crock Pot Chicken Enchilada Soup
Source

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base

2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced

16 oz. Velveeta, cubed
1 cup co-jack cheese, shredded
1 22 oz. bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn**, drained (optional)

Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
 
In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

2 comments:

  1. They sell soup base at Costco near the spices. It's mostly fat, with flavoring. You can add a couple of chicken bouillon cubes for the flavor without the added fat. I do what you did and just leave it out altogether. The recipe is plenty flavorful without it.

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  2. A-ha! Thanks, good to know.

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