Friday, February 5, 2016

Enchilada Soup - #29daysseducedbybruce - day 4 of 29

Several years ago we were visiting my sister when she lived in Virginia.  One of the nights we were there she made "taco soup" for us.  It was interesting, seeing a Yankee's perspective on "Chicken Tortilla Soup".  I don't deny there was a simplicity in her recipe that made it quick and easy.  I was a *tiny* eeked out by the addition of a block of Velveeta at the end of her process.  Again, I don't deny it was tasty...just a little off having lived in Northern Mexico for the last 27 years.  We used a modified version of her recipe since that visit, always omitting the Velveeta because, well, I just can't.  It's not natural.  Any "cheese" that you can store on a non-refrigerated shelf for a decade and it not die is not natural and doesn't belong in Mexican cuisine.  

I came across the recipe for this Enchilada Soup on Betty Crocker DOT COM.  It was SOOOOO tasty.  I much prefer the cooking process of the chicken in this recipe than using the canned chicken in the Sister's recipe.  Again, for simplicity and speed, her recipe was tasty.  There was just something more "fresh" about this one from last night.  And, it made lots of leftovers for lunch.  The avacado listed at the end in "suggested servings" shouldn't be suggested, IT IS REQUIRED.  It completely made the dish.  Also, splurge for a bag of tortilla chips.  Having that extra "crunch" made it feel like a real meal.  If you make it, let me know your thoughts.  

Crock Pot Chicken Enchilada Soup

Makes: 6 servings

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1 tsp chipotle chili in adobo sauce
1/4 cup chopped cilantro
 15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2, 8 oz skinless chicken breasts
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream

Notes / Directions

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!