Back to the cold weather - today I was thinking that I'm in the mood for soup - it just warms the soul. I wanted to use what I had at home already, so I scowered my refrigerator and pantry to see what I could concoct. I found leftover Crock-pot chicken taco chicken from last weekend when we had our friends over and decided to use that and add some things to make Chicken Enchilada Soup. I'll leave the recipe below - and I'll add photos once I have more time.
Chicken Enchilada Soup
2 cups leftover Crock-pot chicken taco meat
1 can black beans
1 can whole kernal corn
1 can enchilada sauce
1 can mexican style diced tomatoes
1 32-oz box chicken broth
Combine all ingredients, except cheese & tortilla chips in a large pot. Heat thoroughly, stirring occasionally. When ready to serve, top each bowl with a sprinkle of shredded cheese and some slightly crushed tortilla chips.
If you decide not to make the Crock-pot chicken taco meat, you can use any pre-cooked, shredded chicken (or put cubes of uncooked chicken into other ingredients and cook soup until the chicken is cooked through), if you use this method, add 4 ounces of cream cheese or a few tablespoons of heavy cream right at the end of cooking.
Other than the tomatoes (which my husband despises & picked out), Bob and I both enjoyed this dish and it warmed us up considerably. Nice to know the Crock-pot Chicken taco recipe made for 5 different meals (lunch/dinner after leftovers and this adapted recipe!)