This soup is like an enchilada in a bowl
This soup requires little prep work for the amount of flavor it yields. I started with the ingredients of my favorite red enchilada sauce as the base. I tossed the sauce into my slow cooker along with corn, beans and chicken thighs, and then left it overnight for the slow cooker to work all of its magical powers. By morning I had a luscious soup that needed little more than salt and pepper to give it a boost.
When developing this recipe, I really knew it was a keeper when my fiancÚ asked if we could keep a batch in the refrigerator at all times, so he could eat it every day. In my house, that's the sign of a real winner. This is a dish to return to all fall and winter long.
SLOW COOKER CHICKEN ENCHILADA SOUP
Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Season the soup with additional salt, pepper, and cayenne pepper, to taste.
Serve with tortilla chips and cilantro for garnish.
You can use bone-in or boneless, skinless chicken thighs. I used bone-in for a rich, complex soup, but boneless are easy because you don't have to pull them out.
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.
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To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: firstname.lastname@example.org.)