Pinch me, but I think we’re finally feeling the fall weather in these here parts of equator Alabama. I actually broke out a coat the other day, and saw my breath in the air a few nights ago. It’s a monumental event.
I welcome cold weather a little more eagerly than Ashley, mainly because I sweat at the mention of anything above 75 degrees. The flip side is, Ashley is always welcoming the soup season, even if she does have to layer up for it.
She told me the other day she was craving a little something warm, with a bit of a kick. And then asked me to come up with something.
It’s what we do.
“I don’t have a recipe.” I casually replied, knowing full well what her response would be, yet I just felt compelled to say it.
“We’ll figure something out,” came her reply.
Sometimes there’s no use in fighting that glimmer in her eye.
So today we want to share with you “what we figured out” and turned out to be an amazingly delicious chicken enchilada soup.
… If we do say so ourselves.
Here is what you need.
• 1# organic chicken • 4 large tomatoes • 1 can black beans • 1 can yellow corn • 1/2 onion • 1 can rotel • 32 oz chick stock • 1/2 green bell pepper • 1 package taco seasoning • fresh cilantro • cumin powder • red pepper powder• garlic powder • 1/2 cup shredded monterrey jack cheese • 1 cup shredded cheddar cheese • 2 avocados • sour cream • cilantro
Start off my mixing:
• 2 Tablespoons Cumin • ¼ TBSP red pepper • and ½ TBSP garlic.
Sprinkle this on both sides of the chicken and set aside covered while you dice the onion, pepper and tomatoes.
Now in a large boiler pour:
• Chicken Stock • rotel • taco seasoning • corn • Onion • peppers and tomatoes • 8 oz of salsa and bring it to a boil.
While that is boiling, cook {you can also grill} chicken in 5 TBSP virgin olive oil (12min) alternating 3 minutes on each side.
Let chicken cool, then shred.
Add the shredded chicken to the boiling pot.
Let it boil for 10 minutes and while it is boiling, cut your avocado into chunks and pull your cilantro leaves apart {to taste}.
After letting the soup boil for 10 minutes, add in 1 cup of shredded cheddar and ½ cup of monterrey jack cheese. This will cut the spices a little too… It has the perfect kick.
If you like a little more spice: change out the monterrey jack to pepper jack cheese.
Let the cheese melt, turn off the heat and serve, or let simmer for another 5-10 minutes.
Top it off with sour cream, avocado, cilantro and serve!
We hope you enjoy!
Leslie @ House on the Way says
This recipe looks delicious! Thank you so much for sharing! Have a Happy Halloween!
Becky says
Sound delicious. I’m definitely making this over the weekend. I love new soup recipes!
Jenny Collier says
It is just starting to feel like fall here in Oklahoma. I have been adding all kinds of new soup recipes to my arsenal. Thank you for sharing! Will definitely try soon!