Monday, October 7, 2013

Crock Pot Chicken Enchilada Soup

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I love when I can make things in the crockpot and this is perfect to welcome in that cooler Fall weather. Hubby is picky when it comes to anything close to a tortilla soup, but this one packs a lot of flavor and he loved it. I used a smoked chicken we had frozen from the summer time, but I think a roasted chicken would do good to give it that extra flavor. We’ll be making this one again for sure.
Crock Pot Chicken Enchilada Soup
(Adapted from Lindsay’s Luscious)
2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced
16 oz. Velveeta, cubed
1 cup co-jack cheese, shredded
1 22 oz. bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn**, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

In a skillet, heat the olive oil over medium heat, and sauté' the onions until they are tender.
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Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
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Add all the other ingredients, except the chicken and corn.
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Cook over high heat for two hours or low for four.
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Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.
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*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor...just like chicken enchiladas!

**Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.

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  1. This was looking interesting, and then....16 oz. Velveeta "cheese"...blech!!!

  2. Thanks for the tips about the masa harina. Sounds good for these cooler days.