CHICKEN ENCHILADA SOUP
Chicken Enchilada Soup
- 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
- 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.
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.