Chicken enchilada soup

I have tried this dish for the first time when I have bought my slow-cooker. It was a recipe I found on the internet, but adapted it according to the ingredients I can find in Albania.

This soup requires red enchilada sauce, that I have adapted from Gimme some oven, some fire roasted green peppers and tomatoes. You’d say, now come on, do you really expect us to grill only two tomatoes and two green peppers? Well, of course not, I do not expect that from you, I did not expect it from myself either. I have roasted the veggies on the gas flame. It took me only 7 minutes to do so.

You can make this soup two – three days in advance and store it in the fridge, or freeze it for longer period.

I made it on Sunday and it will be served on Thursday lunch time.

[lt_recipe name=”Chicken enchilada soup” servings=”4 servings” prep_time=”20M” cook_time=”35M” total_time=”55M” difficulty=”Easy” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/06/enchilada-soup-2.jpg” ingredients=”Chicken enchilada soup:;• 1 half chicken breast;• ½ can of sweet corn kernels (drained);• 1 can of kidney beans (drained);• 2 medium fire-roasted tomatoes (diced);• 2 fire roasted green peppers (diced);• 2 cups of homemade Enchilada sauce*;• 2 cups of chicken broth;• 2 tsp. ground cumin;• 1 bunch of pasley;• 4 tbsp. of sour creme (for topping);• 1 cup of cheese nachos (for topping);Red Enchilada sauce:;• 2 tbsp. Olive oil;• 2 tbsp. Flour;• 3 tbsp. Chili powder (in absense use paprika but it will change totally the flavour);• 1 tsp. Ground cumin;• 1 tsp. Garlic powder;• 1 tsp. Dried oregano;• 1 tsp. Salt;• 2 cups water, or chicken stock, or vegetable stock;” ]Start by making the enchilada sauce. Heat the oil in a sauce pan and add the flour. Stir one or two times and add the spices. Let them release their flavour for about 1 minute, stirring frequently. Pour in the broth and salt and let it simmer until thickened, about 10 minutes on low heat. Store the leftover sauce in the fridge for later use;If you have a slow cooker, I would strongly suggest to use it for this recipe; If using the slow cooker, the night before place the chicken breast, 1 cup water (or chicken broth), the diced tomatoes and peppers, kidney beans and enchilada sauce. Stir and set on low for 6 hours. Two hours before end (which should be on the next morning), shred the chicken breast using two forks and stir to combine;If making it on the stove top, boil the chicken breast until tender. Measure the boiling water to be not more than two cups, shred the chicken breast and return to the pot;Add the remaining ingredients (except of the sour crème, parsley and nachos). Season with salt if needed and let it simmer for about 15 minutes for all the flavours to combine; To serve, divide the soup in 4 serving plates, top with chopped parsley, one tablespoon of sour crème and some nachos.[/lt_recipe]

 

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