Chipotle Chicken Enchilada Soup
April 25th, 2007
Maybe it’s the cilantro in my refrigerator…
Maybe it’s the already-grilled strips of fajita-flavored chicken in my freezer…
Or the can of enchilada sauce in my pantry that I can’t remember buying…
But for some reason, I woke up this morning — a nasty, rainy, stormy, soggy day — just knowing that I should make this soup for our dinner tonight. Really, what’s better on a bad weather day than a good bowl of soup? Nothing, I say.
This is the kind of soup, similar to chili, that you just dump several different cans of ingredients into, add some prepared meat, and let simmer in the crock pot all day long. Strictly speaking, our supper was ready at lunchtime and I don’t have to do anything else before dinner. (I probably will, though, if you know me you will know that I won’t be able to resist making some cornbread or at least some fried tortilla strips to go with this. Also maybe some chopped lettuce and cilantro and a few toppings for the soup.)
Here’s what I threw into that crock pot:
Chipotle Chicken Enchilada Soup
serves 8 or more
3 c. chopped cooked chicken breasts
1 can chicken broth
1/2 c. water
1 can hominy, drained
1 can black beans, drained
1 can diced tomatoes
1 can mild enchilada sauce
1 t. cumin
2 t. chipotle seasoning
1/4 t. black pepper
dash of red pepper
1/4 t. chili powder
1/2 t. salt
To start with, I will say that the chicken I used had been pre-spiced from the store. I do most things myself, but have not found the secret formula for preparing fajita meat, so I buy it that way. We had fajitas and this soup is especially designed to use the leftover meat.
So, dump the chicken into the crock pot. Then proceed by dumping all of the cans of stuff - chicken broth, water, hominy (or corn if you prefer), beans (black have the most fiber and are therefore the best for you), tomatoes, and enchilada sauce. Of course, feel free to add some green chilis, Tabasco, hot enchilada sauce, etc. Whatever you like is the rule here.
Next add the spices. Again, whatever suits your fancy and/or you have available in the pantry. To me, cumin is an essential spice for Mexican dishes.
Finally, stir it all up and forget about it until your tummy starts growling.
Possible toppings or sides:
Salad with fresh cilantro
shredded cheese
green onions
sauteed onions and peppers
fried tortilla strips
sour cream
salsa
queso
corn chips
cornbread
Trackback this post