Recipe: Slow Cooker Chicken Enchilada Soup

It’s the perfect time of year for soup! Give this great recipe from thekitchn.com a try this week. Your taste buds will thank you!

Slow Cooker Chicken Enchilada Soup

Serves 6
For the enchilada sauce:
Neutral cooking oil, such as canola or safflower
1 medium onion, chopped
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 medium tomatoes, roughly chopped
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if neede

For the soup:
1 (15-ounce) can yellow corn, drained
1 (15-ounce) can black beans, drained
2 to 3 pounds boneless, skinless chicken thighs (See Recipe Notes)
Heavy cream, to taste, optional
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional

To serve:
Grated cheddar cheese
Sour cream
Tortilla chips
Cilantro

Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.

Add the corn, beans, and chicken thighs to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).

Shred the cooked chicken using two forks. Stir in a splash of heavy cream if desired. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.

Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish.

Recipe Notes
You can use bone-in or boneless, skinless chicken thighs. I like bone-in when I want a rich, complex soup, but boneless are easy because you don’t have to deal with the bones.

This recipe can easily be doubled and frozen for another time. Transfer the cooled soup to a freezer-safe plastic bag labeled with recipe name and date. Press out excess air before sealing. Lay bags flat in a single layer in the freezer. (Once frozen, the bags can be stacked neatly.) To thaw, transfer to refrigerator overnight or set bag in a stockpot of warm water. Reheat in a saucepan over medium-low heat; season to taste.

Credit: www.thekitchn.com

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Categories: Mallory Square