Slow-Cooked Chicken Enchilada Soup
Total TimePrep: 25 min. Cook: 6 hours
Makes8 servings (3-1/4 quarts)
This is not chilis soup..stop latching on to a known name to make yourself profitable..this on not even close to chilis enchiladas soup
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This is the perfect recipe to make for half time during chill football season. Warms you right up!
To start, I absolutely HATE when people make changes to the original recipe and then rate "their wonderful version". I did have trouble finding Mexican diced tomatoes, so I did have to ad lib. I used an equal size can of fire roasted tomatoes and added a 4 oz. can of fire roasted green chiles. Other than that, I made the recipe as stated. It was easy and we really liked it. And yes, we do like spicy food that is TASTY, not just HOT. This fit the bill. I admit we do lean more toward a stew like consistency, so the next time I made it, I bumped up the chicken to 1.5 lbs. and added 1 cup of uncooked rice during the last half hour and skipped the toppings. Just personal preference and no time to shop for topping that day. Excellent recipe, thank you for submitting it.
Well the word enchilada implies "Mexican" and corn tortilla rolled with cheese, beef, pork or chicken inside. This is not either. However, there are a lot of redeeming points to this recipe such as chile (chile is a pepper and chili is a recipe) powder and cumin. I hope you can appreciate my putting in simple notations in case there are those who want to know. Those of you who do know, please ignore them. ( I am only trying to help cooks get more authentic recipes.) Tomato products are *never* used in enchiladas only in pico de gallo or salsa traditionally. Canned enchilada sauces use tomato because they have, long ago, decided that their recipe fit people above the border. Texas (where I live) has completely butchered authentic Mexican cooking which is why I cook Mexican food at home as a rule. When making enchilada sauce, oregano should be used (Greek). Mexican oregano is very potent and unless you are used to cooking Mexican food you may not like it. Only modern cooks use the Italian herb, garlic. (I think they got it from Emeril) We never use it. It masks the other delicate flavors. Easy ingredients: So what you have left is about 6 to 7 tablespoons of mild chile powder, oregano, cumin, onion, flour (about a quarter cup) and chicken broth. Add cayenne or hot chile as desired. Enchilada sauce gets its color from chile not tomatoes. Easy directions: Saute chopped onions in oil (your choice) until transparent. Add your spice/herb/flour combo and saute for 3 to 4 minutes to remove flour taste. Add 6 to 7 cups of broth. I use Better Than Bouillon chicken Bouillon. Add to taste. Tweak your recipe and add some authentic other ingredients if you like. Make it yours but follow the simple guidelines for authenticity. This sauce is mostly what you will find in a good Mexican restaurant. This is from our Mexican family to your family.
So good, yum! Hubby and I like spicy, so I used several Serrano peppers and one Habanero. I had some adobo sauce from a can of Chipotle peppers and added a bit of that, too! It was definitely spicy but not overly so. We topped it with sour cream, cheese, and avocado. Yum, yum, yum! Thanks for sharing!
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I made this soup for a church potluck and it received rave reviews and I was asked for the recipe. To save on time, I used rotisserie chicken from Costco instead of cooking my own chicken breasts, and combined all the ingredients together in a crock pot and warmed it up. It was an easy soup to make. The suggested toppings are icing on the cake, so to speak:)
This soup is awesome. Highly recommend.
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