Monday, May 19, 2014

Crock Pot Chicken Enchilada Soup



I realize that the time is nearly foregone for posting soup recipes, but I did want to try to squeeze in one more. I think I can get away with it because this soup is sort of a double agent. Sure it could be a comforting creamy winter soup, but there's also something inherently bright and summery to it. I used canned corn and Rotel, but some off-the-ear corn would rock and I'm betting some homegrown tomatoes and a jalepeno would work too.

Also, it's stupid simple (why didn't I give my blog that name, you ask). You throw stuff in a crock pot and let it sit. I seriously looove those recipes. I actually had kind of low expectations for this soup because it seemed a little too easy. Nope. It totally worked.

It was also one of those wonderfully adaptable soups. Only have 1/2 lb of chicken breast--no problem. Want to add beans--go for it. Random bits of cheese--be my guest (although I'd recommend at least a dose of cheddar). Spicy--fine; not--okay too. Top it with cilantro or not. Serve it with a dash of lime or not. It just works. I mean unless you sub beef for the chicken and nutritional yeast for the cheese and peas for the corn and apple juice for the chicken broth--in that case I'm not sure I can help you...

Crock Pot Chicken Enchilada Soup
adapted from Cinnamon, Spice, and Everything Nice
Serves about 10
Prep time: 5 minutes
Cook time: 4 hours
Cost: $4.00
chicken: 2.00, Rotel: 1.00, corn: .50, chicken broth: .50, cheese: 1.00

Note: If you want you can saute a chopped onion and a few cloves of garlic and a small chopped red pepper in some oil and then dump that in, go for it. I took the low (and stupid simple road) and sprinkled in some onion powder and garlic powder and skipped the pepper--told you it was adaptable).

1 lb chicken breast (less works and mine were frozen)
4 C chicken broth
1 can Rotel (2 would work too)
1 can corn, drained
1 can black beans, drained, optional (I skipped--I love them but Kip hates them)
onion powder
garlic powder
1-2 tsp chili powder (I used 1)
1 tsp cumin
1/2 tsp oregano
1 1/2 C shredded Cheddar (or Monterey Jack or both)
1 C sour cream
tortilla chips and avocado for serving if you wish

Put everything into a crock pot (except cheese and sour cream) and cook on high for 3-4 hours on high or on low 5-6. A half hour before you eat, take the chunks of chicken up and shred them. Put them back in. Then stir in sour cream and shredded cheese (I shred my own; if you buy it shredded it won't incorporate quite as well because they coat it with something).

Serve with extra cheese or avocado or tortilla chips or whatever.

Note: We made homemade tortilla chips by cutting up a tortilla and pan-frying it until golden on either side and then salting it. My kids are gaga for these. And maybe one day they'll get their own post, but for now this will have to do.

PRINTABLE RECIPE

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