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Home » Uncategorized » Chicken Enchilada Soup

Chicken Enchilada Soup

October 24, 2011 · WCC Administr@tr · 5 Comments

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It’s soup season and I’m always looking for new recipes to try. This week, I made this delicious Chicken Enchilada Soup and it’s everything I love about chicken enchiladas all in a bowl.  Boneless, skinless chicken breast slowly simmers in a soup of enchilada sauce, chicken broth and milk. Joining in the mix are kidney beans, tomatoes, sweet corn, onions and bell pepper. This is a hearty soup of a Mexican favorite dish!

Making soup couldn’t be any easier with the use of a crockpot! This dish comes together quickly and easily by combining everything in a crockpot insert, turning the dial and letting it cook for hours. The star of this dish is the enchilada sauce. Originally, red enchilada sauce was used but I adapted the recipe to use green enchilada sauce instead. Also, to help thicken this soup, a roux of butter and flour was part of the original recipe. To make it slightly different and gluten free friendly, I used a slurry of cornstarch and water, which not only thickened the soup but gave it a nice sheen.

Chicken Enchilada Soup
recipe adapted from So Tasty, So Yummy

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 bottle (16 ounce) green enchilada sauce
2 whole boneless, skinless chicken breasts
3 tablespoons cornstarch
3 tablespoons cold water

Garnish:
shredded cheese
sour cream
diced avocado
crushed tortilla chips

In a crockpot, combine drained beans, tomatoes, corn, onion, bell pepper, green enchilada sauce, milk and chicken broth; stir to combine.

Place the 2 whole chicken breasts into the crockpot and cover. Cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup.

Combine the cornstarch and water to make a slurry; stir into the soup to thicken slightly.

To serve, top with your choice of garnishes.

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Comments

  1. Matt @ FaveDiets says

    October 21, 2011 at 7:42 pm

    This looks delicious! I would love if you shared it in my Fall Food Blog Hop. Enter it for a chance at a Top Chef cookbook! http://is.gd/59HVTM

    Reply
  2. Nikki says

    October 24, 2011 at 12:36 pm

    Joelen, you've read my mind! I've been craving enchilada soup but these crazy fall temperatures in SoCal are keeping me away from any hot soups! (And cold soup? No thanks!) 🙂 This looks fantastic!

    Reply
  3. expert contabil says

    October 28, 2011 at 6:43 pm

    This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.

    Reply
  4. Sarah - The Home Cook says

    October 31, 2011 at 3:37 pm

    Looks great!

    Thanks for being part of the recipe swap!

    Reply
  5. Food Frenzy says

    June 1, 2012 at 12:24 am

    Congratulations! This post was one of the top 5 viewed posts on Food Frenzy for May 2012.

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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