My friend Lisa shared this soup recipe and says it's very similar to the Zupa's Cafe's version in Utah: http://cafezupas.com/menu/soups/chicken-enchilada-chili/.
(Note: I have not had the pleasure of tasting that soup; my adaptations may make it a bit different, but I love Lisa's shared recipe. It's great anytime, especially now... when the weather turns cold in the Rocky Mountains of Utah.)
Enchilada Chicken Chowder / Soup
1 (15-oz) can black beans, rinsed and drained
(I prefer 2 cups pre-cooked dry beans or 2 cans, drained)
1 (15.25-oz) can whole kernel corn, undrained
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 cup (4 ounces) Pepper Jack cheese, shredded
1 cup (4 ounces) cheddar cheese, shredded
2 cooked chicken breasts, shredded or cut into small chunks
(or left-over rotisserie chicken), added to crock or layered over servings
Tortilla strips or crushed tortilla chips
Green onion slices
In a 3 1/2 to 5 quart Crockpot, combine drained beans, tomatoes, corn, onion and bell pepper. In a large bowl, whisk together enchilada sauce and cream soup; add to the crock.
|I add either 2 cans black beans, drained or 2 cups pre-cooked dry beans, drained. |
Learn: How To Cook Beans
Add milk. Cover and cook on LOW heat for 6 to 8 hours. Check mid-way through, as some cookers heat faster than others.
(OR: In a skillet, fry the onions and green pepper with a touch of olive oil first, and add to crock. Cook on HIGH for 3 to 4 hours.)
Add shredded cheeses to the crock, just before serving, stirring to melt. May add chicken to crock at this point, or spoon over each serving of soup.
Top each with avocado chunks, tortilla strips, green onion, and a dollop of sour cream.
Source: (Lisa Willey with her own adaptions) originally from Family Circle Quick and Easy Cooking.
Be sure to try my related INGREDIENTS for making homemade ENCHILADA SAUCE - quick and easy!
Labels: Beans, Chicken, Crockpot, Gluten Free, Marinades, Mexican, Soups