Friday, November 7, 2014

Slow Cooker Enchilada Soup

This soup was easy to put together and very flavorful.  You can change up the flavors, even, but just adding new and different toppings; fresh lime juice, chopped avocado, fresh cilantro.  (I didn't have any of those on hand or I would have added them myself!)  It was good with just cheese, sour cream and broken tortilla chips, though.  

My internet has been SO bad lately that I've been unable to post much.  I guess it comes with living in Italy?  Hope we can find a solution soon, as it's really hard not to have internet when I need/want it!  We had way better internet living on a tiny island in the middle of the Altlantic!!
Slow Cooker Enchilada Soup
adapted from The Kitchn
For the soup:
Neutral cooking oil, such as canola or sunflower
1 medium onion, chopped
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 ripe tomatoes, roughly chopped
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if needed
1 1/2 cups frozen corn
1 (15-ounce) can black beans, drained
2 (approx) pounds chicken thighs, skins removed (or use boneless, skinless chicken)
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional

For serving:
Grated cheddar cheese
Sour cream
Tortilla chips
Lime Juice & Sliced Avocado, optional

1.  Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker. (Optional: skip the stovetop cooking altogether and just throw everything into the slow cooker!  That is what I did and it was still delicious.)

2.  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 any or all of the garnishes.
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