Chicken Enchilada Soup

 

This is one of our favorites soups.

Sometimes I make it it along with chili for Christmas Eve.

 

Chicken Enchilada Soup

Cook chicken first or a day ahead.

           3 double chicken breasts

Salt chicken* and lay on 2 or 3 stalks of celery in medium-size crockpot and cook until tender. Remove celery and shred chicken.

*I only use Celtic Sea Salt for health and flavor

Sauté 2 tsp minced garlic in 2 Tbsp olive oil

Place browned garlic and remaining ingredients in a large capacity (6 or 8 qt) crockpot:

2 or 3 - 32 oz containers of chicken broth

2 - 10 oz cans mild red enchilada sauce
16 oz shredded cheddar cheese

2 cans green chilies

1 or 2 cans black beans, rinsed
1 tsp salt 
2 tsp onion powder 
1 tsp chili powder 
1 tsp cumin

 

In a large measuring cup or bowl, blend:

2 c Maseca instant corn tortilla mix

         (available at Target or Walmart)
3 c water

Add this thickened mixture to the soup

Add the shredded chicken.
Heat on high and then turn to low until ready to serve.

Add a generous spoon of chunky salsa to each bowl and serve with tortilla chips.

This makes a huge pot of soup. Feed a crowd or freeze half for later.