Slow Cooker Chicken Enchilada Verde Soup


Winter Weather - What's for Dinner Moms

This posting is late tonight as my kids are on their second snow day this week and most likely heading into their third tomorrow.  Yesterday school was closed because of the snow.  Today school is closed because of the cold.  I woke up this morning to an igloo on Weatherbug for the forecast – not a good omen when it is already a -29 windchill.

Slow Cooker Enchilada Verde Soup - What's for Dinner Moms

So, yesterday I planned a warm hearty soup with hot bread from my bread maker.  Both of these appliance are well used and loved in my house.  I use each at LEAST 2-5 times a week. But, when I went to get the bread out of the bread maker it was flat and tough.  I think the paddle piece that stirs the ingredients has worn out.  It is 15 years old and has had a long life.  So, a friend heard I needed one and is sending me theirs that has only been used 1-2 times and has been sitting on their counter.  I am so happy! But, I can’t imagine having a bread maker and not making hot, fresh bread, dough for pizzas or rolls.

So, the soup.  I knew I wanted an enchilada soup but all the recipes I found were for red enchilada sauce.  My family prefers the green sauce.  So, I created my own soup.

Verdict:

It was a smashing success!  The soup had tons of flavor and was very filling.  I wish you could smell this dish because it was through the house all day.  It made you feel warm it was so good.  I added cheese and sour cream on top which the kids thought really made the dish.  I served it with tortilla chips that they could either dip or crush over the top because the bread did not turn out.

My mostly gluten-free son was thrilled because he got to eat the same meal as everyone else.  Just make sure your enchilada sauce is really gluten-free.  The first one I picked up was not.

Ingredients:

  • 1 1/2 lbs. chicken – cubed
  • 1 (16 oz) can petite diced tomatoes
  • 1 cup chicken stock
  • 1 medium onion, diced
  • 1 (16 oz) can corn, drained
  • 1 large can Enchilada Verde Sauce
  • 1 TBSP cumin
  • 1 tsp powdered garlic
  • salt and pepper, as needed
  • 1 (16 oz) can black bean, drained and rinsed (optional)
  • sour cream, grated cheddar cheese, tortilla chips to garnish if desired

Directions:

  1. Place all items, except for garnishes, in slow cooker and stir well.
  2. Cover and cook on low 7-8 hours.
  3. Taste and adjust spices as needed.  Serve hot with garnishes if desired.

One Comment Add yours

  1. LOOKS APPETIZING, SOUPS HERE LOOKS MORE WATERY, WHILE STEW IS THICK. YOURS IS IN BETWEEN.

    Like

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