Friday, November 15, 2013

Chicken Enchilada Soup

I came up with this one trying to use up some bell peppers and wanting something slightly different than our usual Chicken Lime Soup.   It's best not to wrap it in a tortilla - chips or fried tortilla strips work nicely.
And there's no cream of mushroom soup like my favorite chicken enchilada recipe, although I guess you could add that if you wanted it creamier.
 
 
Ingredients:
 
1 Tbsp olive oil
1-2 bell peppers, diced (I did a red and a yellow)
2 cloves fresh garlic, minced
2 chicken breasts, cubed (or leftover)
1 tsp cumin
6 cups chicken broth/stock/bouillon & water
1 cup uncooked white rice
1 cup frozen corn (or one drained can or leftover from last night's dinner)
1 10 oz can green enchilada sauce
1 small can green chilies
2 Tbsp lime juice
 
 
Directions:
Heat oil in a large pot on medium high heat.  Add chicken and begin to brown.  Add the bell peppers and garlic and brown with the chicken.  Add the cumin, liquid and rice.  Cover and let simmer about 15 mins for rice to cook.  (If you have leftover cooked rice or use a bean substitution, there is no need to simmer here.)  Add the corn, enchilada sauce, chilies and lime juice and simmer 5-10 mins.  Serve with possible toppings: cilantro, cheese, sour cream chips or tortilla strips.
 
*You can substitute the rice for a drained can of beans if you prefer.  Or use both, why not?!

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