Chicken Enchilada Soup

Chicken_Enchilada_Soup-Final

Well we’re back after a good week off from Reel Flavor! Do you ever feel like life is speeding by and you’re struggling to keep up? I’m sure this is a feeling many of us share. There are so many great things going on in our lives right now. Just a recap – we became the Godparents to the cutest little baby boy, we traveled to Dallas to spend time with both of our families, I started photography school and am working toward becoming a pro (ha, we’ll see how it goes!), I’m heading to NYC for work and to visit friends, and on top of all this fabulousness Reel Flavor is really starting to take off. Now I just need to find more time! I’m still working on that one.

While trying to keep on my whole simplicity mantra I decided to pull out the ol’ crockpot. I love crockpots. You just throw stuff in, walk away, and come back to the most amazing smelling house. Chow time. I still can’t believe I forgot to register for a new crockpot on our wedding registry. I’m sure they sell fancy modern looking ones nowadays, but I’m still happy using Granny (featured in the recipe reel below). She’s a real gem. Oh you’ll also see our cat, Nippy, in the background. She smelled the chicken. You know how that goes…

So my Chicken Enchilada Soup was inspired by my friend Michelle’s creation. I had heard of chicken tortilla soup before, but never chicken enchilada soup. Since most enchilada sauces aren’t gluten-free, I decided to make my own from scratch using corn starch as a thickener. However, you can most certainly cut out all that business by buying canned enchilada sauce. I honestly would if I weren’t gluten-free. Unfortunately, gluten-filled sauces have always been worse on my stomach than even bread is, so I try and steer clear of them at all costs. But anyways, this soup is divine and I urge you to try it!

Ingredients:
In crockpot:
2 thick chicken breasts
Chicken seasoning: Salt, garlic powder & paprika
1 quart or 1 box chicken stock (make sure it’s gluten-free if you’re going that route)
1 can organic corn
1 can organic black beans
1/2 Jalapeno, diced
1.5 cups red enchilada sauce (see recipe below)
1 tsp chili powder
1/2 tsp cumin
3 cloves pressed garlic
1 tomato, diced
1 tbsp fresh cilantro, chopped
1/2 lime, juiced
Garnish:
About 6 corn tortillas, sliced into strips & seasoned with salt & paprika
2 green onions, chopped
Shredded cheddar cheese
More chopped cilantro
Homemade Red Enchilada Sauce:
1/4 red onion, diced
1 tbsp olive oil
1 can organic tomato sauce
2 cloves pressed garlic
1/4 cup canola oil
1.5 cups chicken stock (gluten-free)
1 tbsp chili powder
1/2 tbsp cumin
1 tbsp corn starch
Salt to taste

Directions:

  • Make red enchilada sauce in a sauce pan by first sauteing red onion and garlic in olive oil for about a minute or so
  • Add in tomato sauce, canola oil and chicken stock
  • Then season with chili powder, cumin and salt
  • Bring to simmer
  • Slowly sprinkle in corn starch while continuously whisking until sauce is a bit thicker
  • Remove from heat
  • Season chicken and toss all crock pot ingredients (except garnishes) into slow cooker and cook on low of about 6 hours
  • Meanwhile, slice up tortillas, season, lay them out flat on baking sheets, and then bake them at 400°F for about 20 minutes or until crunchy
  • Closer to the 6 hour mark, remove chicken and shred using 2 forks
  • Toss shredded chicken back into crock pot and stir
  • Once 6 hours are up serve in bowls topped with garnishes

Chicken Enchilada Soup Recipe Reel:

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