This recipe tastes like Chili’s. Well, it reminds me of Chili’s… it has been ages since I have been there and even longer since I have ordered their soup. I think you would need to add Velveeta though to really make it like Chili’s. Blah, I don’t recommend that.
This is an easy, throw it all in the pot recipe. Somehow I had everything on hand to make it… even a can of green chilis, which you definitely cannot buy here. Must have come in a care package at some point. We can get pretty much everything we need in our local stores, but every now and then it sure is nice to have some of those things we miss from home. Not that I miss green chilis, the can just reminded me of the ‘international foods’ section of Wal-Mart.
Chicken Enchilada Soupadapted from paleOMGIngredients
- 2 Tb butter
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2lbs chicken (I used a mixture of legs and breast)
- 10-20 jalapeno slices (more if you like spicy)
- 1 (4oz) can chopped green chiles
- 2 cups roasted or stewed tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 cup tomato paste (less for a thinner soup)
- salt and pepper, to tasteInstructions
- This can be done in a crockpot, but we did it on the stove. Start by sauteing onion and pepper in oil for 5 minutes. Add garlic and spices, cook one more minute.
- Add chicken, broth, tomatoes and chiles and bring to a boil. Simmer for 30 minutes to an hour, until chicken is done. (if chicken is already cooked, just shred and add with all ingredients)
- Fork the chicken and pull it out onto a plate. With utensils, pull meat off the bone and shred. Add meat back into pot with tomato paste. Simmer for 10 to 20 more minutes.
- Top with cilantro, avocado, cheese or yogurt.