Slow Cooker Red Chicken Enchilada Soup

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Sure, sure. Yeah, yeah. We’ve all probably had some version of this soup – and for good reason. It’s killer! However, I think darling Karen had honestly cracked the code to making this soup TOP NOTCH.

For reals, though. I’ve been making this soup for years, and never ever had I thought to add in a can of none other than…

…refried beans.

Sounds so simple, right? But holy smokes, friends. It takes this soup to a merk new level of addiction for me. It made the enchilada flavor pop even more, and creamed up the soup without using a bunch of heavy cream or milk. Such a lovely little secret!

Opening the can of enchilada sauce reminded me of my childhood. My Mom makes the most mouth-watering red enchiladas. I’d always watch her, and when she’d turn her back, I’d sneak a tortilla chip right into the uncooked red enchilada sauce can. I could drink that stuff, it was so amazing. So of course, when I made this lovely soup for my family, I just had to sneak a couple dunks. The actual sneaking may have not been necessary. P.S. Don’t skip the avocados 🙂

xo, 
blondie

 

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Slow Cooker Red Chicken Enchilada Soup
makes 6 servings

ingredients:
1 C chicken broth
1 15oz can black beans, rinsed and drained
1 15oz canned corn, drained
1 4oz diced green chiles
1 10oz can enchilada sauce
1 14oz petite diced tomatoes
2 t cumin
2 C cooked chicken, shredded (we just used rotisserie – SO easy!)
1 16oz can refried beans
salt & pepper
toppings: sliced avocado, sour cream, chives, green onions, cheese, dollop of fresh guac
serving ideas: eat with tortilla chips

method:
1. Add broth, beans, corn, chiles, tomatoes, cumin, chicken, cumin, salt, and pepper to a slow cooker. Stir, then cover tightly.
2. Cook on high for 3-4 hours. Turn heat to low. Add refried beans, and stir until it melts right into the brothy soup. Cover, and cook another 30 minutes.
3. Serve with toppings.

recipe adapted from: 365 Days of Slow Cooking (genius woman, I tell you)

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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