Crock-pot Chicken Enchilada Soup

Adding to my fall favorite recipes (see fall food round up) is a new crock-pot soup recipe I’ve been working on. Much like our Lime Chili Chicken Soup (crock-pot lime chicken chili soup ) this one is inspired off of a Chili’s restaurant soup. I have always like the Chicken Enchilada soup. After awhile I start to crave the cheddary, mexican flavors. So I finally decide I’d take the challenge of creating my own, hopefully healthier version. Here are the results!

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The first time I made it we were beyond excited with how it turned out. A few weeks ago we did the soup and salad deal at Chili’s and after having the Chicken Enchilada soup my husband tells me my soup is a lot better. Now I know you may think my husband has to say this, but believe it or not he is a pretty good cook himself and is more than willing to critique mine or anyone else’s food. So I will take the full complement.

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Ingredients:
3 fresh tomatoes, chopped
1 large onion, diced
2 cans green chili
1-2 small jalapeno pepper chopped

1-2 green pepper diced
2+ tablespoons cumin
2+ teaspoons chili powder

2 or more teaspoons garlic powder

1.5-2 boxes chicken broth (32 oz each)

2 small cans tomato paste (or one large one)

1 can black beans
1 cup greek yogurt
1 cup cheddar cheese, shredded
2 chopped chicken breasts

Instructions:

1. Place chicken broth, tomato paste, greek yogurt, green chili, and shredded cheese in the crock pot on high for 1 hour and add seasoning: garlic powder, chili powder, cumin and little salt. (You can use plan tomato sauce for a less thick texture.)

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2. Meanwhile cut up tomatoes, onion, and green peppers (for advice on chopping veggies see homemade pico de gallo).

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3. Then cut chicken breast into strips. Pan-fry them with seasoning: garlic powder, salt, and chili powder.

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4. After hour on high, add the rest of the ingredients: tomato, onion, green pepper, chicken, and black beans

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5. Set the crock-pot on low for 3 hours or longer

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6. Add cut jalapeños depending on desired heat. I usually put them in an hour to half hour before serving. The longer the jalapenos are in the hotter the soup will be.

It is a filling and flavorful soup. One bowl usually will fill me up! You can also top it off with:  sour cream, more cheddar cheese, tortilla chips, avocado, or lime. So it’s your turn make this soup and decide for yourself it is is equal or better to the restaurant version.

And enjoy!!

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