Sunday, November 3, 2013

Chicken Enchilada Soup

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I love soup!

I actually eat it all year long, but I especially love soup in the Fall and Winter.

It has turned cold here in California in the last few weeks, well at least cold in the morning and evenings.  The days are still crazy.

But it's definitely soup weather to me!

My daughter and I have been craving some sort of Chicken Tortilla or Chicken Enchilada Soup so this is the one I came up with the other day.

I got thumbs up from everyone who tried it!  I even gave some away to my best friend and her family loved it too.  This is definitely a keeper!

Here's what you need:

For the homemade chicken stock:

2 Bone in skin on Chicken Breasts, large ones
1 yellow onion, quartered
3 garlic cloves, chopped
1 tsp. salt
1/2 tsp. pepper
14 cups water

For the soup:

2 chicken breasts you used for the stock, shredded
2 Tbs. canola oil
1 yellow onion, diced
2 celery stalks, diced
4 cloves garlic, grated on a microplane
1 - 15oz. can black beans, rinsed
1 - 16 oz. can pinto beans, rinsed
1 Tbs. cumin
1 packet taco seasoning, I use Taco Bell Taco seasoning
2 Tbs. flour
Chicken Stock you made, approximately 14 cups
1 - 10 oz. can red enchilada sauce
1 - 16 oz. jar salsa of your choice, I used Pace medium picante
1 cup frozen corn


tortilla chips
sour cream
sliced green onions

In a large stockpot or Dutch oven place the chicken breasts, chopped onion, garlic, salt, and pepper and cover with 14 cups of water.  Bring to a boil then reduce to a simmer and cook for 1 hour.

Remove the chicken from the pot and place on a plate to cool, then shred.  Skim out the onions and garlic and discard. Set the stock aside.

In another large stockpot or Dutch oven.  Heat the oil on medium and saute the onions and celery until tender, about 5-7 minutes.  Add garlic and saute another 30 seconds.
Add the spices, taco seasoning, and flour and stir until coated.  Cook for 1 minute.
Add a couple of cups of the chicken stock and stir until the spices are incorporated and there are no lumps of spices left.
Add about 10 cups total of the chicken stock and the enchilada sauce and stir to combine.
Add the shredded chicken and beans and stir well.
Add the jar of salsa and stir to combine.
Add the corn and stir.  Add additional chicken stock (if you have any left, if not use water) if needed at this point.
Bring to a boil, reduce to a simmer and cook for 20 minutes.

I place my tortilla chips in the bottom of my bowl so they get nice and soft when the soup is added but you can build your bowl of soup however you like.  Here's how I do mine.
First crushed up chips, then soup
Next is lots of Monterey Jack cheese then sour cream and avocado ~ Deliciousness!


Serves - about 16 cups or so; enough for a few meals, you could easily halve the recipe but I like a lot of soup in the fridge :)

Here's the handy printable - Chicken Enchilada Soup

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