Enchilada Soup
Easy, warm, spicy, flexible soup made in a crockpt
Equipment
- Crockpot or slow cooker; stick blender
Ingredients
- 2 Tbsp canola oil
- 1 large Spanish onion, diced yellow onion can be substituted here
- 4 cloves garlic, minced
- 32 oz low sodium chicken stock
- 6 small corn tortillas, diced
- 20 oz red enchilada sauce (2 10-oz cans)
- 8 oz tomato sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup Colby jack cheese
- 1 Tbsp chicken soup base
- 2 tsp ground cumin
- 2 tsp chili powder medium strength
- ½ tsp black pepper
- ⅛-¼ tsp cayenne pepper
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
Garnish Examples
- Sour cream
- Salsa
- Shredded cheese
- Tortilla chips
Instructions
- Heat oil in a skillet over medium heat until it starts to shimmer. Sauté the onion until tender, about 10 minutes. Add garlic, and cook for another 2 minutes, until fragrant.
- In a slow cooker or crockpot, combine all ingredients except chicken and garnishes. Cook on high for 2 hours, or low for 4 hours.
- Using a stick blender, blend the soup until smooth - make sure to scrape a spoon around the sides and bottom of the crockpot! Add shredded chicken and cook on high for 30 minutes, until heated through. Serve with your selection of garnishes
Notes
You can do quite a bit to this particular recipe - increase or decrease the spices, add another cup of cheese, change the Colby jack cheese out for Mexican cheese, add a can or two of corn (after pureeing the soup, but before the chicken)... Make it your own, but beware: this soup is addicting!