Monday, March 31, 2014

Food post - Crock Pot Chicken Enchilada Soup

We had a rainy weekend and yesterday it snowed, again!  It was the strangest weather.  At first it was raining and then raining and snowing all at once, you could see rain drops and snowflakes at the same time.  Then huge snowflakes for almost three hours but there was a lot of moisture and though it started to stick, it wasn't long after that it started to melt.  Thankfully the roads are clear.

 So, all that being said, soup still fits in with our comfort needs on a chilly night.  I found the recipe here at Chef in Training.  Nikki, its host, has some wonderful recipes which I enjoyed browsing through.  Thank you Nikki for sharing a wonderful meal.

Crock Pot Chicken Enchilada Soup

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes and jalapenos (I couldn't find them with jalapenos exactly, so I used one that said diced tomatoes with chilies)
1 package (10 ounces) frozen corn
1/2 cup chopped onion
1/2 cup choppd bell pepper (I used the red)
1 can (10 ounces) Enchilada sauce
2 whole chicken breasts (I used chicken thighs)

Garnish suggestions:

Slices of avocado
Sour Cream
Crushed Tortilla Chips (we used Snyder's of Hanover Reduced-Fat)
Cilantro leaves, chopped or whole
Shredded Monterey Jack Cheese to sprinkle on top
Hot Sauce

Melt butter in a saucepan over medium-low heat.  Stir in the flour and keep stirring until smooth and bubbly.  Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.  Return to heat.  Bring the sauce to a gentle boil and cook, stirring constantly, until it thickens.  

In a large bowl whisk together the enchilada sauce and chicken broth mixture.  Gradually whisk in the remaining milk until smooth.  Set aside.

In crock pot combine drained beans, tomatoes, corn, onion and bell pepper.  Place the chicken breasts on top of the mixture.  Pour sauce over ingredients in crock pot.  Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.  

When you are ready to serve, remove chicken and cut or shred into bite-sized pieces.  Add chicken back into the soup, mix together.

Garnish with toppings of choice.  Everything suggested compliments this meal beautifully.

What did we think of this dish?  I enjoyed the understated flavoring of this meal and I definitely would not hesitate to make it again.  I am not big on highly spiced food but Gregg used hot sauce to give it extra heat.

I need help with the presentation of my food. Maybe if I had only put three 'petals' on top it would have looked better.  They do say less is more don't they?  Standing alone this is a very 'pretty' meal.

I realized I had forgotten the cheese.  I also forgot to use crushed tortillas, but as we have enough for another meal tomorrow I can use them next time.  I also might put the avocados on the side and just use a dollop of sour cream on the top of the soup, along with the crushed tortillas.  

Added note: finished this off last night.  It was even better the second time round, and the crushed tortilla chips made it even more yummy.