Thursday, 21 February 2013

Chicken Enchilada Soup

Up next in the continuing saga of "Heather looks for the perfect Chicken Tortilla Soup" - Chicken Enchilada Soup....  Cause, well.  You never know.

Plus - still Winter.

Now - I realise that there's a BIG difference between "Tortilla" and "Enchilada".  But I couldn't go without at least trying it.

And it turned out pretty darn delicious.  Although the spicy level is on the pretty high side.  At least it was for me.

Also - I don't recommend making this and then trying to do yoga after the soup's been cooking for a while.  It'll be hard to concentrate on anything other than the delicious, delicious smell and you will likely fall out of your warrior pose and smash your arm on a end table.

Not that that's what happened to me.

Consider yourself warned.

Let's get it started.

In a pot over medium-low heat, melt the butter.

Then add the flour, stir until smooth and cook until bubbly.  What I mean is - it'll kind of look frothy.

Add in 1/2 cup of milk and the chicken broth.  Cook to a gentle boil, stirring constantly until thickened.

Add the enchilada sauce and stir to combine.

Add the rest of the milk and remove from heat.

In the bowl of a slow-cooker, add the black beans.

Then the tomatoes.

Then the corn.

Then the onion and bell pepper.  Krissy didn't say which kind of bell pepper to use - so I went with green.

Stir the ingredients together and place the chicken breasts on top.

Then pour the enchilada/milk mixture over top of everything and cook on low for 6 to 8 hours.

After 6 hours, the chicken was perfectly cooked.

Then shred the chicken up.  And this time, I wasn't a freaking Lazy Lou.  I used two forks - not the stand mixer.

Then return the shredded chicken back to the slow-cooker and stir up.

I put a little sour cream and Monterey Jack cheese on top.

Just as delicious as it smelled, this soup had a wicked kick.  But maybe I'm just a wimp.

Trying it out the next day, the soup had tightened up to be a warm, stick-to-your-ribs winter soup.

It was great - but not quite what I was looking for.

Thank you Krissy!

This is the Cane girl - signing off.
Crockpot Chicken Enchilada Soup

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Rotel tomatoes with jalapenos (I used Tomatoes with Chiles)
1 (10 ounce) package frozen corn
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1 (10 ounce) can enchilada sauce
2 chicken breasts
Monterey Jack cheese, shredded
  1. In a pot over medium heat, melt the butter. 
  2. Add the flour, stirring until smooth and starting to bubble.
  3. Remove the pot from the heat, and gradually add the chicken broth and 1/2 cup of milk.  Return to burner and bring to a gentle boil, stirring constantly until it thickens.
  4. Remove from heat and whisk in the enchilada sauce.
  5. Gradually add the rest of the milk and set aside.
  6. In the bowl of a slow cooker, combine the beans, corn, onion, and bell pepper.  Place the chicken on top of the bean mixture.  Pour the enchilada sauce mixture over top.
  7. Cover and cook on low heat for 6 to 8 hours.  When the chicken is cooked through, remove from the slow cooker and shred into bite-size pieces.  Stir back into the bowl of the slow cooker.
  8. Serve topped with shredded Monterey Jack cheese.  Additionally, the soup could be topped with tortilla strips and sour cream.
Source:  Dainty Chef

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