Clint
TVWBB Olympian
I found & modified the below at the bottom of this post..... Turned out pretty good, basically just a chicken chili but I am not complaining.
This only turned out 1.5# finished product (chicken) so I threw the rest of the 3.x # package on & grilled it again while the soup simmered. I took the 2nd batch off the grill after they were cooked (170f), chopped, & threw in the simmering pot for another 15 minutes & then ate.
I didn't get a decent pic of the roasted chicken, it looked & tasted good though!
on my shopping list I wrote "dry" next to the tortilla chips - the ones I usually get have more oil in them, I thought these might go better with this soup.
I thought I might use my instant pot but used the grill instead. The soup simmered for only about an hour, maybe less, & I got probably 5.5 quarts of soup, maybe 6 quarts (quite a bit)
Another change I made was I added probably about 1.5 cups of corn chips I ran through the food processor. I tasted the soup & the tomato flavor was too bright, and the liquid seemed thin, so I thought that would be a good idea; I liked the flavor & texture results I hoped for. I got the idea from a tomato soup recipe I followed from America's test kitchen called "Creamless Creamy Tomato Soup" ((really good)) where it called for a piece of bread to be blended with a small portion & then mixed with the rest.
https://lmld.org/slow-cooker-chicken-enchilada-soup/
Slow cooker chicken enchilada soup is packed full of flavor, with hardly any work, its a meal that the whole family loves.
Ingredients
2 large chicken breasts raw and thawed (((I used ~3.25# boneless/skinless chicken thighs, roasted on my gasser with a small amount of mesquite chips)))
1 10 oz can red enchilada sauce (((I used a 28oz can of red from El Pato)))
1 14 oz can black beans rinsed and drained (((I used 2 cans)))
1 14 oz can corn drained (((I used frozen corn, about 1.3 cans.....I used the empty black bean can as the measure)))
1 4-7 oz can diced green chiles (((used 7 roasted jalapenos)))
1 14 oz can diced tomatoes with juice* (((2 cans)))
1 14 oz can chicken broth (((42 oz water + some chicken bullion)))
1 TBS minced garlic (((skipped, but added ~1.5T bold taco seasoning from Penzey's)))
1 tsp salt (((omitted)))
Optional Toppings:
chopped cilantro (((per bowl, didn't add to the soup)))
tortilla strips
sour cream
shredded cheese
avocado
Powered by Chicory
Instructions
Add all the ingredients to the slow cooker and stir to combine.
Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
Use two forks to shred chicken.
Serve hot with toppings, if desired.
Recipe Notes
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor
This only turned out 1.5# finished product (chicken) so I threw the rest of the 3.x # package on & grilled it again while the soup simmered. I took the 2nd batch off the grill after they were cooked (170f), chopped, & threw in the simmering pot for another 15 minutes & then ate.
I didn't get a decent pic of the roasted chicken, it looked & tasted good though!
on my shopping list I wrote "dry" next to the tortilla chips - the ones I usually get have more oil in them, I thought these might go better with this soup.
I thought I might use my instant pot but used the grill instead. The soup simmered for only about an hour, maybe less, & I got probably 5.5 quarts of soup, maybe 6 quarts (quite a bit)
Another change I made was I added probably about 1.5 cups of corn chips I ran through the food processor. I tasted the soup & the tomato flavor was too bright, and the liquid seemed thin, so I thought that would be a good idea; I liked the flavor & texture results I hoped for. I got the idea from a tomato soup recipe I followed from America's test kitchen called "Creamless Creamy Tomato Soup" ((really good)) where it called for a piece of bread to be blended with a small portion & then mixed with the rest.
https://lmld.org/slow-cooker-chicken-enchilada-soup/
Slow cooker chicken enchilada soup is packed full of flavor, with hardly any work, its a meal that the whole family loves.
Ingredients
2 large chicken breasts raw and thawed (((I used ~3.25# boneless/skinless chicken thighs, roasted on my gasser with a small amount of mesquite chips)))
1 10 oz can red enchilada sauce (((I used a 28oz can of red from El Pato)))
1 14 oz can black beans rinsed and drained (((I used 2 cans)))
1 14 oz can corn drained (((I used frozen corn, about 1.3 cans.....I used the empty black bean can as the measure)))
1 4-7 oz can diced green chiles (((used 7 roasted jalapenos)))
1 14 oz can diced tomatoes with juice* (((2 cans)))
1 14 oz can chicken broth (((42 oz water + some chicken bullion)))
1 TBS minced garlic (((skipped, but added ~1.5T bold taco seasoning from Penzey's)))
1 tsp salt (((omitted)))
Optional Toppings:
chopped cilantro (((per bowl, didn't add to the soup)))
tortilla strips
sour cream
shredded cheese
avocado
Powered by Chicory
Instructions
Add all the ingredients to the slow cooker and stir to combine.
Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
Use two forks to shred chicken.
Serve hot with toppings, if desired.
Recipe Notes
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor
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