Chicken Enchilada Soup

September 14, 2012 at 6:35 pm | Posted in Chicken, Mexican, My Own Creation, Soups & Stews | Leave a comment

This recipe is courtesy of………..me!  I took a few things that we like and tossed the idea around my head and then tossed a few things into my crock pot and here is the result:  chicken enchilada soup!

Serves:  8
Prep:  45 minutes plus overnight plus 4-5 hours
Method:  Crock pot

4 cups water
1 pkg. from Knorr’s chicken stock concentrate
1 rotisserie chicken
1 14 oz. can enchilada sauce
1 14 oz. can diced tomatoes, juice included
2 14 oz. cans pinto beans, juice included
1 14 oz. can yellow corn
1 lime

Toppings:  tortilla chips, queso fresco, shredded cheddar, sour cream, guacamole, jalapenos

Heat water in microwave safe measuring cup until it boils; remove from microwave (careful, it’s hot!) and pour into crock pot.  Add chicken stock concentrate and stir.

Cut chicken up into bite sized pieces and add to crock pot.  Also add a few large pieces of the chicken skin to the pot.  Yes, I know it’s fatty but there’s excellent flavor there and later on, you will skim off the fat and remove this skin!  Add the can of tomatoes and stir.  Cook on LOW for about an hour, then turn off the crock pot, remove the insert and place it where it can cool for another hour.  After it’s cooled off, place covered insert into refrigerator.

In the morning, remove the crock insert from the refrigerator and you’ll notice how the fat has gathered on the top of everything.  Hooray!  This is what you need to carefully scoop out with a small spoon; when you’ve removed as much fat as you can, stir the chicken and tomato mixture and remove all of the skin that soaked with the chicken and tomatoes overnight.

Not very pretty to look at, but all that fat gave your soup some great flavor!

Now it’s time to add the other ingredients:  beans, corn and lime juice.  I drain the corn but include the bean broth for more flavor.  Make sure you squeeze your lime really, really good!  That lime juice really kicks the soup up a notch.

Looks pretty good, doesn’t it?  Okay, now just leave it on LOW for a few hours to let the flavors blend together.  
When it’s nice and hot and you’re ready for your soup, just dish it out and add some toppings and ENJOY!
My husband and son aren’t into jalapenos (me, neither!) but they love the cheese and chips. 

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