Chicken Enchilada Soup

by Emma on May 12, 2012

in Soups & Salads

When I tell people about this soup they are either really confused or really intrigued. Yes, traditionally a chicken enchilada is a rolled tortilla stuffed with chicken and topped with cheese, sour cream and lots more yummy things. Today you’re going to learn how to put the taste of Mexico into this incredibly hearty soup, perfect for a cool autumn evening!

Chicken Enchilada Soup

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Chicken Enchilada Soup

1 400g can red kidney beans, rinsed and drained (use black beans if these are available)
1 400g can diced tomatoes
1 420g can corn kernels
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red capsicum
300g enchilada sauce (I used mild)
1 420g can condensed cream of chicken soup
1 1/2 cups milk
2 chicken breasts
1 cup shredded Colby cheese
Coriander, to serve
4 tortillas, lightly baked

Put beans, onion, capsicum, corn, and tomatoes into the slow cooker. Stir to combine. Place chicken breasts on top of the mixture. In a separate bowl, whisk together enchilada sauce, soup and milk until smooth. Pour this sauce over the top of the ingredients in the cooker. Cover and cook on low for 6-8 hours of high for 3-4 hours. Remove chicken and shred into small pieces and add back into soup. Stir through.

Scoop into serving bowls and top with grated cheese and coriander leaves. Serve with tortillas that have been lightly baked in a moderate oven until crisp. Or you could also try serving with my Basic Cheese Quesadilla. Enjoy!

Don’t have time to slow cook? Try my quick version…

Place beans, onion, capsicum, corn, tomatoes and sauce mixture into a large saucepan. Stir together and bring to the boil. Simmer on a low to medium heat for 45-60 minutes. In a separate saucepan, place the whole chicken breasts and cover with boiling water from the kettle. Crumble and stir in one chicken stock cube. Cover with lid and bring to the boil. Simmer (covered) for 5 minutes and then take off the heat and sit covered for 20 minutes or until chicken is poached through. Shred chicken into small pieces and stir into the soup. Serve as above.

What are your favourite Mexican flavours?

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