Chicken Enchilada Soup

Because so many have asked! 

Ruth’s Chicken Enchilada Soup

RUTH’S NOTES:  make it simple or make it hard….but MAKE THIS SOUP- YOUR FAMILY WILL LOVE YOU FOR IT! If you want you can switch out to a cheaper dark meat of chicken, or use less chicken- add more black beans for the protein!  ! If you are crock potting please make sure you either put in chopped raw chicken or take the whole breasts out and chop them at the end. Also milk will go in the last 20 minutes of crock pot time

1tbs butter and oil

3 chicken breasts

1 medium onion,chopped

2-3 cloves of garlic, minced

1 can of enchilada sauce, mild –you can use hot if your family likes spice…

1 can of cream of mushroom soup, or chicken soup- or leave out and add more milk at end

2 cans of black beans

2-3 handfuls of frozen corn

1 cup or so of milk

Salt and pepper and cumin  to taste

Garnishes:

I really love shredded pepper jack cheese, cilantro  and sliced avocado and a side of chips…but you could do any cheese and sour cream too if you like!

Crock pot instructions: there is notes that say you can put in EVERYTHING  and cook it even raw chicken….and cook it for 8 hrs on low. That raw chicken thing grosses me out, plus you lose the carmelizing effect that the onions have when you sauté them, so I sauté onions, garlic and chicken then cook it in a crock pot. Honestly, only did this one time as I am too anxious to eat this soup- I just throw it together in a pot on the stove….right before dinner.

Now here’s the Directions-how I do it! :

In a medium pot: Saute the chopped onions and garlic in oil/ butter on medium heat until the onions are translucent and starting to brown (carmelize) a bit. Add chopped raw chicken, salt and pepper and cumin to taste- cumin really adds to this I would say, 2 tsp?  saute until cooked through. Then literally dump everything else in except the milk!!(if you want to get fancy you can whisk the enchilada sauce with the cream of mushroom before dumping  so it doesn’t start off gloppy) Bring to a boil, then reduce to simmer, cooking at least 30 minutes …then last 10 minutes- add milk. Serve with your garnishes of choice. There will be no leftovers. Be prepared to wish there were!