Over at our house we’re in the process of what I’m affectionately calling “The Great Purge of 2014”. We’re getting rid of all the junk, clutter, old clothes, and toys. We’re especially trying to let those oh I might need this if it’s 30 degrees and I’m going to an 80’s party type of things. I’ve always said in a perfect world everyone should move every 3 years just to declutter and evaluate what you really need in life. When in doubt, chuck it out.
The hard part about this whole process is that it has to look worse before it gets better and when my house is in disarray, I get a little frazzled. At this point, a room with white walls with nothing in it sounds appealing.
It feels good. Although I can’t quite see the light at the end of the tunnel, we’ll get there.
This soup is packed with flavor. I mean packed. And it’s on the spicy side. Enough where I had to walk my kids through it.
“Take a bite of soup, then take a drink of water. Take a bite of soup…then take a drink of water.”
Believe it or not they liked it. I spotted this recipe when I was browsing the magazines while waiting for a flight. The recipe calls it a chili but the consistency is definitely more soup-like. I love the use of enchilada sauce in the broth to give it that authentic enchilada flavor.
|Spicy Chicken Enchilada Soup|| |
- 2 tablespoons butter
- 1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon minced garlic
- 1 (32-ounce) container chicken broth
- 1 (10-ounce) can green enchilada sauce
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- Garnish: sliced green onions, toritilla chips
- In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
- Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
- Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.