Thursday, January 22, 2009

Chicken enchilada soup

When I read this recipe last week for tortilla soup, my mouth was watering. I found I didn't have many of the ingredients so I came up with my own recipe to fulfill the craving. This is seriously so easy, pretty healthy and really really good. I urge you to give it a try. Thanks to Real Mom Kitchen for the inspiration! Please forgive the photo, I'm finding that soup just doesn't really photograph all that well.

Chicken Enchilada Soup
Makes 6 servings
10 oz can red enchilada sauce
10 oz can cheddar cheese soup
4 oz can diced green chiles
2 cups milk (I used skim)
1 lb boneless skinless chicken (I used breast tenderloins)
1 small onion, chopped
1 lb frozen sweet corn
3 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder

Combine canned ingredients with milk in crock pot and stir well to mix through. Add all remaining ingredients, cover and cook on low for 8 hours. Remove chicken and pull apart with forks or tongs and return to pot. Cook 1 additional hour on low. Garnish with sour cream and cheese!

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melissa said...

Some soups don't photograph well, but you drew me right in by putting sour cream and jalapenos in your shot. Mmm. I love Mexican-style chicken soups of any kind.

Heather said...

yummmm. that looks wonderful. i love soups :D

pigpigscorner said...

That looks wonderful! Nice shot!

Anonymous said...

Few ingredients and no work involved besides wielding a can opener. The end results looks delish!

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