Thursday, April 4, 2013

Chicken Enchilda Soup!!

Since I have been SOOOO MIA this week I thought I would postpone my inspiration Thursday (at least for now, might get done Thursday night instead)


I apologize right now for the crappy pic and for my bowl looking kinda creepy. This is what happens when you are short on time and it is a dish you made for work so there is little time for pictures.
That being said, I have no pics of the during process but literally I made this in the crock pot and you pretty much dump it all in anyway.


I actually adapted this (twice now) recipe from Home is Where the Holman's Are.

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced green chilis, sliced (small can)
1 green bell pepper, diced
1 large onion, diced subbed with 2 tbs of onion powder (hubby is deathly allergic)
4 cloves garlic, minced (I used from the jar- just easier)
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled  I just used mexican/taco mixes. Some day I will try these others.
8 oz pepperjack cheese, divided
1 cup cilantro, chopped  (YUM!!!!)
Tortilla chips

**One thing I added that the original author doesn't is a can of Enchilada sauce subbed for 1 c of chicken stock. I figured why not?!?! Turned out great and probably thickens it a tad too. **

I mixed all the dry ingredients together first.  I cooked my chicken breasts in my Pampered Chef baker- in the microwave. Once they cooled a bit, I used my food processor to chop it all up!!

Next, I put the chicken broth in the crock pot and stirred all the dry stuff in.

Next, (I had put all the other wet ingredients in a container overnight for easy next morning prep) I added everything else. Last but not least, I added the chicken, stirred it all up and WALA!!! Once everything is heated through I added cheese and it was ready to serve. This is also good with some sour cream on top in addition to more cheese and the cilantro.

On the Holman's site, they give non-crock cooking instructions, if that is more your cup of tea. Personally, I love crock pot soups because then you can kind of  "set it and forget it" which makes life a little easier- and who doesn't love that??

3 comments:

Jill @Two Yellow Birds Decor said... [Reply]

Oh that sounds DELISH!!! I am pinning and totally going to try it out on a cold spring day! Mmm!
Jill

Maria said... [Reply]

this look amazing...mexican is my favorite. i am totally going to try this sometime...thank you so much for sharing, jodi! xoxox

Cathy Trochelman said... [Reply]

Yummy! I love "dump all the ingredients in" recipes...they're the best! Thanks for sharing this one!