Wednesday, August 24, 2011

Chicken Enchilada Soup

I promise, my culinary exploits are generally far more eclectic than simply making Mexican-inspired dishes.  However, as I mentioned yesterday, Duff Man has a soft spot for Latin-American cuisine.  (Seriously, I think he was Hispanic in a former life.)  

When I saw So Tasty, So Yummy post her recipe for Crockpot Chicken Enchilada Soup yesterday, I thought it might be something that Duff Man might enjoy.  I also appreciated the fact that she took a few (quick) additional steps to avoid using cream of crap soup.  As I looked a little more closely at the ingredient list, I realized that I had everything I needed (or an approximate substitution) in order to make it--which was perfect, since I won't be home to make dinner at all this week.  I modified the process from the original recipe a bit, but it still only took me about 20 minutes to prepare everything and toss it in the crock pot so that DM came home to some delicious soup.  

Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) Mexican Style Chili-beans, rinsed and drained (the original recipe calls for black beans, but I used what I had.)
1 can (14.5 ounce) Fire Roasted Diced Tomatoes (another substitution--original recipe calls for a can of Rotel tomatoes with jalapenos)
1 package (10 ounce) frozen corn
½ medium onion, chopped
1 green bell pepper, diced
1 poblano pepper, diced 
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts


Melt the butter over medium-high heat in a saucepan or pot.  Once melted, add the onion, bell pepper, and poblano pepper and saute until just soft (a few minutes.)  Sprinkle the flour on top and stir through the vegetables; cook the flour for 2-3 minutes.  Slowly whisk in 1/2 cup chicken broth and 1/2 cup milk; be sure there are no lumps in the flour.  Reduce heat to low and allow to thicken, stirring occasionally.

Add the beans, tomatoes, corn, and chicken to the crock pot.  Whisk the remaining milk (1 1/2 cups) into the thickened pepper/milk mixture, then add the enchilada sauce as well.  Pour the milk/enchilada sauce/pepper mixture into the crock pot.  

Cook on low for 6-8 hours or high for 3-4 hours.

Once the soup has finished in the crock pot, remove the chicken breasts and shred.  (Duff Man did this on his own, since I was off at camp by then--but he said that the chicken fell apart really easily.)  Return the chicken to the soup.  

Serve with shredded cheese, crushed tortilla chips, and some sour cream.

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