chicken soup

Chicken enchilada soup

A warm dish with just the right amount of spice and that pleasant crunch.

prep time

30 minutes

cook time

4-6 hours.

servings

6 servings

Tags: main deserts main meals main soups

intructions

step 1

To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes. Feel free to spice it up with 1/2 cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat.

Step 2

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

step 3

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

step 4

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy! Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy.

step 5

Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. Bone-in chicken thighs may also be used and create a very flavorful broth. If you plan on simmering for an extended period of time, add the black beans and corn when you remove the chicken from the soup to shred it. .

ingredients

Saute onions.

peppers, and garlic in olive oil/butter until softened.

Add seasonings, enchilada sauce, diced.

tomatoes, black beans, corn, hot sauce,.

chicken broth, and chicken.