Sunday, November 6, 2011

Enchilada Chicken Chowder / Soup


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
Makes: 6 servings

Ingredients:
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 (14.5-oz) can diced tomatoes
1 (10.75-oz) can condensed cream of chicken soup 
Or Gluten Free - Cream Of Whatever - COW SOUP MIX!
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 (10-oz) can ENCHILADA SAUCE 
Or quick, Gluten Free homemade Enchilada Sauce
2 cups milk, 1% or higher

Add below: (Lisa adds these to the pot, whereas I either layer them or let others do it themselves.
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*

Serve with:
Avocado, cut into chunks
Tortilla chips, crushed (Note: I  use Tri-colored tortilla strips!)
Green onions, sliced
Sour cream

Directions:
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 the milk. Cover and cook on LOW heat for 6 to 8 hours. Check mid-way through, as some cookers heat faster than others.

(Note: To cook on HIGH for 3 to 4 hours, fry onions and green pepper in olive oil first, then add to the Crockpot.)

Stir in the shredded cheeses until melted just before serving. 

Top each serving with some cooked chicken,  avocado, tortilla strips, green onion, and a dollop of sour cream. 

*Left-over rotisserie chicken works too!




Source: (Lisa Willey with her own adaptions) from a recipe in Family Circle Quick and Easy Cooking.

Be sure to try my related INGREDIENTS for making homemade ENCHILADA SAUCE - quick and easy!

Warmly,
Sharon Anne


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