Chicken Enchilada Soup
I think I am on my way to making a different soup every single day of winter with no repeats. Chicken Enchilada Soup is somewhere between Posole, Chicken Tortilla Soup, and White Bean Chili. One of my favorite things about these types of soups is the condiments! I love the condiments. My favorites for this are radishes, sour cream, and tortilla chips.
I am really into colors in my food, especially in a soup. For this soup, I do not like anything red. I’m sure red enchilada sauce or red bell peppers would taste good, I just don’t want it. I like the light green and yellow colors of this soup. I’m also saying it would be just fine to substitute your preferred enchilada sauce or bell peppers.
Speaking of colors, I learned something new while making this: acid can make onions and garlic turn blue! Basically it’s like a litmus test in your food. I use garlic and onions in almost everything, and I cook using all sorts of acidic things, whether it’s vinegar, citrus, or alcohol. But apparently a young onion or clove of garlic is more susceptible to changing colors. And the enchilada sauce must have been very acidic. So the combination of the 2 in this soup caused a bunch of the onions and garlic to turn blue. It doesn’t affect the flavor or anything else, but it doesn’t look good. So I skimmed out as many as I could, and no one ever knew.
Anyway, this would also be great as a vegetarian dish—instead of using chicken, use 3-4 cans of pinto, cannellini, or black beans. And instead of chicken bouillon, just use vegetable base. This soup is also one of the easiest types of recipes you can do. It’s truly chop, drop, and set it for 6-8 hours. I serve it over Perfectly Cooked Brown Rice (as I do with so many things). You can easily make the rice the night before if you are working into the evening. This week I made this soup one night and Stuffed Pepper Casserole the night after, so I just made an extra-large batch of the rice and divided it. It takes about 45 minutes to cook, so if you plan your meals ahead of time, you’ll know if you need the rice more than once a week, and you can make it all at once. Just a little tip from me to you. I hope you enjoy the soup.
Onion medium onion, diced
2 green bell peppers, diced
3 cloves of garlic, minced
4 boneless, skinless chicken breasts
2 heaping cups of frozen corn
28-30 ounces of green enchilada sauce
3 tablespoons of chicken bouillon powder
1 ½ tablespoons of cumin
2 teaspoons of coriander
1 teaspoon of white pepper
5 cups of water (or as needed)
1 recipe of Perfectly Cooked Brown Rice
- In the order listed, add each ingredient –except for the Perfectly Cooked Brown Rice— to a 6 quart slow cooker.
- Cook on high for 6 hours.
- Pull the chicken out, and shred it. Continue to cook for 1 more hour.
- Serve over Perfectly Cooked Brown Rice with your favorite condiments.