Soup for the Soul – Recipe: Chicken Enchilada Soup

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Our fluffy pumpkin is not feeling so well today.  We have all rallied around her, going so far as to carry her to and from each room, make pallets in the floor with her, and just give her extra special attention.

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She is part of the family.

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She is 12 years old, and I always tell her that she taught me how to be a momma.  Because, she did.  I got up with her when she cried, snuck her into bed in the early morning hours, took sick days at work when we thought she was so sick that we did not know if she would make it, and acted like it was Christmas morning each morning when she gave me those first puppy licks, her tail wagging with excitement.

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I wish that making her some soup would make her all better.  It probably will not, but it will certainly warm our bellies.  And, with a warm belly, we will have the energy to keep carrying her, loving her, and helping her get better.  Because, she is one of us….and, we always stick together.

Recipe: Chicken Enchilada Soup

Ingredients:

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients

2 bone-in chicken breasts

1 tablespoon olive oil

Onion, chopped - about 1/4 cup

Red bell pepper, chopped

1 10 ounce package of frozen corn

1 can black beans, rinsed and drained

1 10 ounce can enchilada sauce

1 15 ounce can tomato sauce

4 cups chicken broth

1 cup whipping cream

1 tablespoon corn starch

Salt

Pepper

Chili Powder

Cumin

Pepper Jack or Colby Jack cheese, for sprinkling on top

Tortilla strips, for sprinkling on top

Instructions

  1. Place chicken into crock pot, add 4 cups of water, and sprinkle 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon chili powder, and 1 teaspoon cumin over the chicken. Cook on low for 8 hours.
  2. Remove the chicken from the crock pot. Allow it to cool, and then cut it into pieces.
  3. Strain the broth into a large pot.
  4. In a large pot, add the olive oil, and heat over medium high heat. Add the bell pepper and onion, and saute for about 3-5 minutes. Pour in the reserved chicken broth, enchilada sauce, tomato sauce, corn, and black beans. Reduce heat to medium low, and simmer for 15 minutes.
  5. Mix the corn starch with the cream, and slowly add it to the soup. Simmer for another 5 minutes, and season to taste with the additional salt, pepper, chili powder, and/our cumin.
  6. Ladle into soup bowls, and sprinkle with cheese and tortilla strips.
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Enjoy!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

I have shared this recipe at This Chick Cooks, The Lady Behind the Curtain, Good (Cheap) Eats, Blue Cricket Design, The King’s Court, and My Sweet and Savory.

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8 Responses to Soup for the Soul – Recipe: Chicken Enchilada Soup

  1. Sorry about you little Pumpkin, does she have diabetes? Our cat had diabetes and he was very ill in the end but he was also 17 yrs old! He was a beautiful Siamese Himalayan weighed about 25 lbs for the longest time. His name was Homer .
    Soup looks delicious, have a blessed day.

    • Natalie says:

      Thank you for your concern, Shirlene. You are always so sweet! It started as a hurt hip but then turned into an illness yesterday. It was a rough day, but Dakota seems better today. We need her to hang in there for us, and we are doing everything possible to make sure that she does.

  2. Sorry about your sick doggy. :( I’m visiting from “Let’s Do Brunch” and just had to let you know that your soup recipe sounds so delicious that I’m putting it on our menu for this weekend! :) Blessings, ~Lisa

    • Natalie says:

      Awesome! Let me know how you like it. Dakota is better this morning, but yesterday was definitely rough. Thank you so much for your kind comments! I truly appreciate it.

  3. Yum, the soup looks wonderful! Hope your sweet pet feels better soon :(

  4. Pingback: Soups for the Soul | Cooking for My Kids

  5. Harley Navedo says:

    Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.`.

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