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Chicken Enchilada Soup
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chicken enchilada soup Ingredients | |
3 cups | chicken stock |
2 cups | cooked, shredded chicken |
2 cloves | garlic, minced |
1 teaspoon | ground cumin |
2 teaspoons | chili powder |
1/4 teaspoon | cayenne pepper, optional |
Salt, to taste | |
pepper, to taste | |
1 (14.5 oz.) can | diced tomatoes |
1 (10 oz.) cans | diced tomatoes with green chilis |
1 (4 oz.) can | diced green chilis |
1 (15 oz.) can | black beans, rinsed and drained |
2 cups | frozen corn |
1 (6 oz.) can | tomato paste |
2 large | flour tortillas, cut into thin, 2-inch long strips |
1 cup | shredded pepperjack or Monterry jack cheese |
1/2 cup | sour cream |
1/2 cup | chopped fresh cilantro |
Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro
Directions
In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
Let's Dish
This is my new favorite soup recipe. It's easy to throw together (I like to use a rotisserie chicken) and has so many great flavors. The tortilla strips act as a wonderful thickening agent. Every time I make it, my family raves about it. And I think it tastes even better the next day. We like ours with pepperjack cheese, but for a milder version, use Monterrey jack instead.
Who Dished It Up First
This is an original recipe.
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