Hi, I'm Danelle and this is where I dish about my favorite recipes. I focus on simple, family friendly fare and try to make feeding the family a little bit easier for everyone.
Ingredients
3 cups chicken stock
2 cups cooked, shredded chicken
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) cans diced tomatoes with green chilis
1 (4 oz.) can diced green chilis
1 (15 oz.) can black beans, rinsed and drained
2 cups frozen corn
1 (6 oz.) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 cup shredded pepperjack or Monterrey jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro
Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro
Directions
In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
Let's Dish
This is my new favorite soup recipe. It's easy to throw together (I like to use a rotisserie chicken) and has so many great flavors. The tortilla strips act as a wonderful thickening agent. Every time I make it, my family raves about it. And I think it tastes even better the next day. We like ours with pepperjack cheese, but for a milder version, use Monterrey jack instead.
Who Dished It Up First
This is an original recipe.
I'm going to try this soup on Wednesday! Hooray!!!!
ReplyDeletei will definitely be making this- there is a restaurant nearby that serves enchilada soup and it is one of my favorites. thanks for sharing! if you have any good cookie recipes, stop by our merry monday blog event!
ReplyDeleteI was excited to see this post. I've been looking for a good chicken enchilada soup recipe and this is a plus because of the slow cooker. We are having a Mexican themed Christmas this year (food wise, anyways) and this sounds awesome for the occasion.
ReplyDeleteThis looks so rich and comforting. Just the thing I'll need on a cold, snowy day. Bookmarking this!
ReplyDeleteDefinetely trying this tonight! Thanks for sharing, looks wonderful.
ReplyDeleteKathy
I wanted to let you know that I featured this in my "What I Bookmarked This Week" post today - stop by and see!
ReplyDeleteYeah, so strep kept me from making this a few weeks ago, but I'm currently making this even as we speak. I've put the flour tortilla strips in it and it's been about 2 hours, but they are still present. When you say "dissolve," are they still visible but super squishy and delish or are they actually one with the soup and thus I have goofed it up somehow? Thanks for any input!!! :)
ReplyDeleteEither way is fine. Super squishy and delish is good. And if you wait longer, or have any leftovers the next day, you probably won't even be ablet to tell there are tortilla strips in there. But it tastes good either way.
ReplyDeleteUmmm this sounds amazing, and of course your photo helps back it up! Can't wait to give this a try!
ReplyDeleteWOW!! Just made it and it's pretty amazing in taste and appearance. I used the {optional Cayenne}. Our family loves flavorful, not too spicy dishes. My 3 year old said this was "delichious"!!! Thanks for sharing :)our family loved it!!
ReplyDeleteCan the flour tortillas be substituted with corn? I'm wanting to try a gluten free version.. thinking perhaps cornstarch to thicken it??
ReplyDeleteCan the flour tortillas be substituted with corn? I'm wanting to try a gluten free version.. thinking perhaps cornstarch to thicken it??
ReplyDeleteSheila, I think you could use corn tortillas and they would thicken it just as well as flour. I don't even think you would even need to use the cornstarch. Or, you could use masa flour. I've used that to thicken chili. I think it's gluten free???--it's used for making corn tortillas.
ReplyDeleteI made this yesterday and it was delish! I added a packet of ranch powder mix and taco seasoning. before serving i stirred a tiny bit of brown sugar to balance out the heat which made the perfect sweet and savory combo! SO SO good, will definitely be making this again :)
ReplyDeleteThis was delicious! I loved it!! The only thing I would do differently is skip the tortilla strips. Thy just got all slimy and gross. Once I picked them out though, the rest of the soup was amazing :) I'm definitely going to make this again!
ReplyDelete