Saturday, November 9, 2013

Chicken Enchilada Soup

I am finally publishing one of my favorite soup recipes. 
This is fast and easy. I often just throw it in the crock pot when I need a quick dinner.

Ingredients:
1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 tsp chili powder
2 tsp cumin
3 cups chicken broth
1 can enchilada sauce
1 can diced tomatoes (including juice)
1 can black beans, drained and rinsed (1 cup dry beans, softened and cooked)
1 cup chicken, cooked and cut into bite size pieces
2 cups corn, frozen
¼ cup fresh cilantro, chopped

Suggested toppings:
  • Tortilla chips
  • Grated cheese 
  • Sour Cream
  • Chopped green onions 
  • Sliced avocado

Crock Pot Instructions:
  1. Saute onions until almost tender. Add garlic; saute until tender. 
  2. Combine all ingredients (except fresh cilantro) in Crock Pot on low for 4 hours.
  3. Add cilantro.
  4. Serve with toppings.

Stove Top Instructions:
  1. Saute onions in stock pot until almost tender. Add garlic; saute until tender.
  2. Add broth, enchilada sauce and tomatoes; bring to a boil.
  3. Add beans, chicken, corn and spices; heat through.
  4. Serve with toppings.

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