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.
