The first day of spring brought the fourth snowstorm within a month to us here in the North East. Connecticut actually didn’t get too much snow this time around. They were forecasting 6-12+ inches but ultimately we ended up with more like a dusting. Even without a foot of new snow it’s still pretty darn cold! Definitely not feeling much like spring! On the bright side, cold days like these are the perfect reason to cuddle up under a blanket with a warm bowl of soup. Having some left over chicken and a hankering for something spicy…..Chicken Enchilada Soup it is! This soup is by far one of the easiest recipes to make — ever! Yes I said ever! 🙂 It’s because most of the ingredients are pantry staples you simply toss into your crock pot in the morning and by dinner time….Shazam!
Perfect warm, spicy, hearty Chicken Enchilada Soup…..Yum….
Chicken Enchilada Soup
2 14.5 oz cans fire roasted diced tomatoes
2 15.5 oz cans black beans
1 4 oz can diced green chiles
1 10 oz can red enchilada sauce
2 cups cooked diced chicken
2 fresh Jalepeno peppers diced (can use jarred Jalepenos)
zest and juice of 1 lime
3 1/2 cups chicken broth
1 tsp garlic powder
2 tsp cumin
1/2 tsp cayenne pepper
1 1/2 cups frozen corn
4 flour tortillas cut in strips
1/4 cup vegetable oil
salt (for dusting strips)
Put first 11 ingredients in crock pot for 6-8 hours on low. Fifteen minutes before eating add frozen corn. Pour 1/4 cup oil into frying pan on medium heat. Once warm add tortilla strips cooking about a minute per side till slightly browned. Remove strips from oil and immediately dust with salt.
To serve, ladle soup into bowls top with tortilla strips and any other optional toppings.
Both cans of tomatoes do not need to be fire roasted. I’ve used one can of regular diced tomatoes or sometimes a can of diced tomatoes with chiles or jalepenos already mixed in. However for best flavor at least one can should be fire roasted.
If you prefer more liquid or find soup too thick simply add more broth.
The best part about this recipe it it is highly customizable. If you like spicier add more jalepenos or cayenne pepper. If you like less spice you can omit one or both. Spices too can be adjusted to taste. The key to any recipe is tasting!