Thursday, October 31, 2013

Chicken Enchilada Soup

Recently, my friend Laura asked me what my favorite go-to dinner is during the week. I said salmon with vegetables. While I do love salmon, it's more of a last-minute-I-didn't-plan-ahead type of meal. My real favorite is homemade soup. The kind that involves chopping vegetables, roasting meat and slow simmering everything to perfection. Yum!

We all know I love Mexican and southwest flavors, so when I saw this recipe for Chicken Enchilada Soup, I knew I had to give it a try. Although you end up with soup that tastes like it was slowly cooked all day, it actually doesn't take too long to prepare and was simple enough that even a kitchen klutz like me could handle it ;)

Best of all, this soup tastes even better leftover. I definitely recommend making a pot of this soup this weekend!



Chicken Enchilada Soup
Recipe slightly modified from Fabtastic Eats

1 Tbsp olive oil
1/2 yellow onion, diced
1 red pepper, diced
2 cloves garlic, diced
1 15oz can Rotel
1 4.5 oz can green chiles, diced
1 1/2 cups corn (I used frozen)
1 15oz can black beans, drained and rinsed
2 chicken breasts, cooked and shredded
1 10oz can enchilada sauce
2 cups milk, divided (I used 1 percent)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
Salt and Pepper
1 cup Monterey Jack cheese

Add olive oil to a large soup pan and heat over medium heat. Add diced onion, red pepper and garlic and cook until tender. Then pour in the Rotel, green chiles, corn, black beans and shredded chicken. Next, add the enchilada sauce and 1 1/2 cups milk. 

In a small pan over medium heat, melt the butter. Once fully melted, add the flour and whisk until thick. Add 1/2 cup milk, 1/2 cup chicken broth and a few cracks of salt and pepper. Continue to whisk until combined and thickened - this will take about 4-6 minutes. Once thickened, pour into the soup. 

Add the remaining 1 1/2 cups chicken broth and Monterey Jack cheese. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pan. 

Serve topped with additional cheese, tortilla chips, sour cream and/or cilantro!

Tell me: What is your go-to fall and winter soup recipe?

- ST

4 comments:

  1. This looks so warm and delicious and comforting!

    Provided I have prepped curry paste in the fridge, my go to meal is always a coconut curry. I love that anything can be thrown into it and that it's a snap to throw together :)

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    1. I love curry but don't have much experience preparing it at home. Maybe I'll have to change that this winter :)

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  2. I still need to try your salmon recipe :)
    This soup looks great - I wonder if I could use veggie broth and divide the recipe to put chicken in Zak's and keep some vegetarian?

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    1. I'm sure it would be delicious with veggie broth and without chicken. You could maybe add extra veggies to replace the meat :)

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