Sunday, September 22, 2013

Slow Cooker Chicken Enchilada Soup

It's a cool, crisp and cloudy, lazy Sunday; it's one of those days you need a pot of hot soup going.   One of those days you need a hot dish to warm up with after raking leaves or during the half time of the Jets and the Bills game.  You know, one of those days.

So right after church, I came home and threw this together.  It turned out beyond amazing.  So amazing, it is definitely worth sharing.  Enjoy.

Slow Cooker Chicken Enchilada Soup

Serves: A LOT!  Fills an 8 qt crock pot to the brim!  **Can easily be halved if smaller amount is desired

3 large chicken breasts
2 TBS olive oil
Home Made Enchilada Sauce (see below) or add two cans of enchilada sauce
2 purple onions, chopped
2 green peppers, chopped
1 jalapeno, diced
2 (14.5 oz) cans of diced tomatoes
1 can rotel (tomatoes with green chilis)
1 bag frozen corn
1 can chicken broth
2 cups water
2 tsp garlic powder
2 tsp cumin
2 tsp salt
1 tsp dried cilantro (or 1 TBS fresh, if you have it)
1/2 tsp black pepper
2 bay leaves

1. In a large slow cooker, add olive oil and chicken breasts.  Turn on high, cover.  Let cook, while preparing everything else.
2. Make Home Made Enchilada Sauce.  See below.
3. While Enchilada Sauce is simmering, chop onions, peppers and jalapenos.
4. Add all ingredients above to slow cooker, including Enchilada sauce.  Cook on high 3-4 hours or low 6-7 hours.
5.  Serve with shredded cheddar, sour cream, avocado, tortilla strips, fritos, corn muffins or whatever sounds good!

Home Made Enchilada Sauce

4 TBS vegetable oil
4 TBS corn starch
4 TBS chili powder
4 cups water
1 tsp cumin
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 (8oz) can tomato paste

1. In a medium pot, heat oil, cornstarch and chili powder for 1-2 minutes.
2. Add water, spices and tomato paste.  Whisk together well.  Bring to a simmer.  Simmer 20 minutes.

I will never buy enchilada sauce again... this is super easy and tastes and smells amazing.  I think it's why this soup is so phenomenal.


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