Tuesday, July 17, 2012

Adventures in SlowCooking: Chicken Enchilada Soup!

So as I told you guys I have been missing Mexican food soooo bad and at the same time trying only to use my slowcooker during these heat waves. I found a recipe for Chiken Enchilada Soup and felt a strong need to get it in my mouth!

This one was super easy, makes a lot of soup and was soooo tasty! Here is the recipe for you guys

Chicken Enchilada Soup

 Initial ingredients to cook chicken in:
3 large chicken breast halves
2 (14 oz) cans chicken broth
2 (8 oz) cans tomato sauce
2/3 cup chunky salsa (I used my own homemade salsa)
1/2 cup Zesty Italian Dressing
2 Tbsp chili powder ( I would cut this down to 1 tbsp the next time I make it)
1 tsp cumin
2 tsp onion powder
2 tsp garlic powder

Ingredients to add in after having cooked chicken:
1/4 cup extra virgin olive oil
1/2 cup Masa Harina ( substitute with corn meal you won't find this in most places)
2 cups milk
2 cups frozen corn ( I used freshly cooked corn from husks)
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
2/3 cup shredded Cheddar Cheese
2/3 cup shredded Monterrey Jack Cheese
Salt and Pepper, to taste

For Serving (all optional):
Additional shredded Cheddar and Monterrey Jack Cheese
Diced avocados
Sour Cream
Chopped cilantro ( this one is such a great addition to the flavours)
Chopped green onions
Tortilla Chips or stripsn (in my mind a must to have with the soup)

Place chicken in a slow cooker (mine was half frozen so don't wory about that part).  Pour chicken broth, tomato sauce, salsa and zesty italian dressing over chicken.  Sprinkle in chili powder, cumin, onion powder and garlic powder. Give a good little stir and then ensure chicken is resting on bottom of slowcooker again.  Cover with lid and cook on low heat for 6 hours.  

Once cooked, remove chicken from slow cooker and set aside.

 Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk.  Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). 

 Pour mixture into slow cooker and whisk until smooth.  
Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese.  Shred chicken and stir into soup. 

 Season soup with salt and pepper to taste.  Allow to cook about 10 minutes until all ingredients are heated through. 

 Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions or  tortilla chips.

Hope this heat wave isn't getting to anyone to bad!


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