CHICKEN ENCHILADA SOUP
Chicken Enchilada Soup
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.