Wednesday, October 26, 2011

Chicken Enchilada Soup

Okay, I think I'm back.  After the most stressful 6 months of my life, I think I'm almost back to normal.  Things have slowed down, my blood pressure has come down from the stratosphere and I'm no longer in danger of having a stroke every time I hear a noise.  Its been one of THOSE kinds of years.  No.  No health problems, just the manure truck of life backed itself up to my door and left me to clean up the mess.  (Sorry, that was kind of gross.  Accurate, but gross nonetheless.)  Let's move on to more pleasant topics, like food!

This is my version of Ranes Carter's version of Nancy Rappleye's version of this soup (and really, my version is hardly different from Ranes version).  Nancy made this soup at the Camp Chef DOG in 2008.  Since then, Ranes has used it at several pot luck events.  I think it would be great to serve at DO demos.  Think Spring Convention.

Anyway, this is really delicious.  Its a nice cross between this Taco Soup and this Chicken Enchilada Soup I posted last year.  And its relatively healthy too, until you smother it with sour cream and guac.  :)  If you like it really spicy, just use a hot enchilada sauce!

Chicken Enchilada Soup
12" dutch oven

4 chicken breasts, cooked and shredded
1 1/2 pkgs. taco seasoning (or to taste)
2 cloves crushed garlic
2 cans tomato soup
2 (10 oz.) cans enchilada sauce (use your favorite red or green sauce)
2 (15 oz.) cans diced tomatoes
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans pinto beans, drained and rinsed
2 (15 oz.) cans kidney beans, drained and rinsed
2 (15 oz.) cans whole kernel corn, drained
1 cup milk
1 cup sour cream
1/2 bunch cilantro, chopped (I left this out)
Mrs. Dash Southwest Chipotle seasoning to taste (you can use any southwest seasoning you have on hand.)

Garnish with:
Shredded cheese
Sour cream
Diced fresh tomatoes or Pico de Gallo
Corn chips or tortilla strips

Mix the chicken, taco seasoning and garlic in the bottom of a 12" dutch oven over a full spread of coals.  Cook until the garlic is fragrant.  Add the tomato soup, enchilada sauce, tomatoes, beans and corn and mix well.

In a bowl, combine the milk and sour cream.  Add to the pot and stir well.  Season with cilantro and Southwest seasoning.  Bring to a boil, then reduce the heat by removing some of the coals.  You want it to simmer for 15 minutes.  Serve with desired garnishes.  Serves 12-15.


  1. I'm glad your back! I had one of those years last year and boy, am I glad this year has been better! Thanks for the recipe! It sounds delicious!

  2. I know All to well of those manure trucks of life and the mess they leave behind. "That which doesn't kill us will only make us stronger", is what I try to remember. I'm glad life is getting back to norm for you.

    The soup sounds and looks yummy. Another warmer to add to these cooler days of fall. Thank you!

  3. Thanks Sassy and Bama! Glad I'm not the only one!


print friendly

Related Posts with Thumbnails