Wednesday, February 9, 2011

Chicken Enchilada Soup

By request... here's my recipe for Chicken Enchilada Soup. It's the first time I made this recipe, and I tweaked it a little bit, as I usually do with soups because it's a great way to empty out the fridge (don't cringe!). I'll give you the "real" recipe and then my additions, too.

Chicken Enchilada Soup

2 cans cream of mushroom soup
2 cans chicken broth
1 can Ranch style beans
1 can whole kernel corn
1 can chicken
1 can Ro-Tel tomatoes

Mix soup and broth together until soup is dissolved; add remaining ingredients. Cook until warm. Serve with tortillas, tortilla chips, sour cream, and/or shredded cheese.

Here's what I did differently: instead of chicken broth I used frozen turkey stock that I made after Thanksgiving dinner. And instead of the canned chicken I used some chicken I had left over from another recipe I made earlier in the week - I try to avoid using canned chicken, yeech! I also added some pinto beans that were taking up space in the fridge. Then for the fun stuff -- I added 1/2 cup carrot puree to get some veggies in the mix. No one noticed (not even me!) and it really added a little more thickness to the broth.

I actually threw everything in the crock pot in the morning and turned it on low, and it was ready to go by lunch time. Super easy, and really, really yummy!

No comments:

Post a Comment

Comments? Questions? Ideas? Gossip? :-)