Friday, February 1, 2013

Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup

chicken enchilada soup, slow cooker recipes, crock pot recipe, tortillas


main ingredients:
2 Tbl grape seed oil
1 medium onions, chopped
4 cloves garlic, minced

3 1/2 c. chicken broth (Herb-Ox offers real herb, real flavors and other natural flavors)
2 tsp ground cumin
2 tsp chili powder
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne pepper, to taste
1 (15oz.) can tomato sauce
1- (19oz.) can enchilada sauce (or two 10oz. cans)

3 large chicken breasts
1 (15oz.) can navy beans
2 c. frozen corn

cheese sauce ingredients:
1/2 lb of mild cheddar cheese
1 c. sour cream
1/2 c. chicken broth
3 cubes of chicken bouillon

garnish ingredients:
16 smal corn tortillas (6 inch diameter)
1 c. shredded colby-jack cheese

additional optional garnishes: pico de gallo, sour cream, avocados

substitution for cheese sauce: 16 oz. of Velveeta cubed


1. In a skillet, heat grape seed oil over medium heat and sauté onions until tender.
2. Add minced garlic and sauté for five additional minutes.
3. Transfer onion and garlic to crock pot, add remainer of main ingredients, except for the chicken, corn and navy beans. Cook on high heat for 1 1/2 hours.
4. Add chicken, corn, navy beans and cook on high heat for another 1 1/2 hours.
5. Prep cheese sauce or skip if using Velveeta (directions below for cheese sauce)
6. Add prepared cheese sauce (or cubed Velveeta) to crock pot and cook on low an additional 30 minutes.
7. During the last 30 minutes, prep tortilla strips (directions below).
8. Gently stir until smooth and serve in bowls.
9. Top the prepared bowl with the prepped fried tortilla strips for garnishing.
10. Sprinkle with the grated colby-jack cheese and serve.

Directions for cheese sauce: 

Into a blender, add the 1/2 c. of chicken broth, sour cream, and the 1/2 lb of mild cheddar cheese (cut cheese into slices for easier blending). Blend on high until smooth.  Transfer cheese sauce from blender to a sauce pan.  Add crumbled chicken bouillon cubes. Cook on medium heat while continuely stirring so that sauce does not burn or stick.  Once you can see that the cheese is melted remove and set aside until needed.

Directions for tortilla topping:

tortilla strips for Crock Pot Chicken Enchilada Soup
This process is repeated twice. Stack 8 tortillas and cut down the middle.  Stack the one half onto other half and cut those in half again. Cut remainer of stacks one more time to make narrow. Season hot frying pan lightly with grape seed oil (olive oil optional).  Add the cut tortilla strips to fry pan and lightly mist spray oil over the top of the tortillas,  pan fry these while flipping a couple times and lightly mist spray the cut tortillas with oil one more time.  Continue flipping tortillas frequently until crispy light brown.  Repeat the process for the 8 remaining tortillas. Set aside for serving.
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Optional for serving, add a dolip of sour cream, pico de gallo and/or cubed avocados.
Tip for leftovers; *after serving the meal, store the fried tortilla strips in a zip lock baggie to keep crispy for additional servings the next day.

6-8 servings