After the WHITE OUT we drove through the other night coming home from my parent's house, we really needed some soup for our souls. And after the KIND of week we had last week, we needed some KICK to pick us up. This soup was the solution.
It is a little spicy for wee little ones. We just stirred in extra sour cream in our son's bowl to bring the heat down for him.
If you haven't noticed by now, we LOVE food at our house. Especially good for you, and good for your soul food like this. Enjoy!
{CHICKEN ENCHILADA SOUP}
1 lb. chicken, cooked and shredded
1 (15-oz) can diced tomatoes
1 (10-oz) can red enchilada sauce
1 (4-oz) can chopped green chiles
1 (14.5-oz) can chicken broth
1 (15-oz) can whole kernel corn, undrained
1 medium onion, chopped
1 clove garlic, minced
2 c. water
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
2 T. fresh cilantro, chopped
1 bay leaf
Combine all ingredients in a greased crockpot. Cover and cook on low heat 8-10 hours, or on high 4-5 hours. Serve with shredded sharp cheddar, sour cream, and crushed tortilla chips.
No comments:
Post a Comment