MY FRIENDS! It is officially soup season around these parts. This has to be one of my favorite parts about living here in the Midwest– the cooler, crisp, fall air is always the perfect time to begin soup season. I, for one, could eat soup year round and typically do. But Cory always gives me the stink-eye when I’m whipping up a batch of chili on an eighty degree day.
Different strokes for different folks, I guess.
Now that it’s finally the most wonderful time of the year, I have Cory whipping up soup and dreaming up what soup and cold-weather dishes to put on our weekly and monthly meal plans. Heck, I’m just happy that he’s taken over the chef role in our household for the most part. I’ll admit, he is a better cook than I am, but don’t tell him I said that.
Here’s Cory’s Crock-Pot Chicken Enchilada Soup recipe to the best of my abilities. He isn’t very good at following a recipe, so I tried to follow him around the kitchen as much as he’d let me so I could share this recipe with you all!
1. 1-32oz can of enchilada sauce
2. 1-32oz can of chicken broth
3. 3 chicken breasts, baked or boiled and shredded
4. 2 cups of corn
5. 1-small can of black olives
6. 2-small cans of green chiles
7. Chili powder, to taste
8. Red pepper, to taste
9. Tobasco sauce, to taste
10. Salt and pepper, to taste
11. Garlic powder, to taste
12. Sour cream, for garnish
13. Tortilla strips, for garnish
14. Shredded cheddar cheese, for garnish
Other ideas: Add black bean or other beans for added protein. Cory doesn’t like beans, so we didn’t include them in our soup. You can also add avocado and cilantro for garnish, as well. We didn’t have any handy on this specific day.
1. Combine chicken broth, enchilada sauce, shredded chicken, corn, black olives, and green chiles into a crock-pot.
2. Add the seasonings to taste and cook on low for 6 hours.
3. Garnish with your favorite toppings and enjoy!
If you love Mexican-style dishes and you love a nice warm bowl of soup, than this will be right up your alley! It made plenty to fill us up that day for dinner and then I ate it a few times for lunch and dinner that week! There’s nothing better than a soup that makes great leftovers, too!
What’s your favorite cold-weather soup?