A few months ago, I was preparing a crock pot soup for the monthly Soup Potluck held at our church. It was a lentil sweet potato creation that was going to meld together overnight, and be cooked to perfect by the time the morning came around. My husband had to work that day, and when he got up and looked in the pot, he didn't think it was cooking at all, and so turned the crock pot up before leaving. By the time I got downstairs after dressing and getting our son ready to go to church, the lentils had all blown up and the texture of the soup was unappealing! Taste is important, but sometimes the wrong feeling when you take a bite can ruin a dish! Panic mode set in, and I was scrambling to find a way to either fix the soup, or make an entirely new one. After a failed attempt at correcting the lentil mush, I grabbed a little of this and that, and about 20 minutes later, voila! Chicken Enchilada Soup was born...and it was delicious! I've made this 2 other times since January, and it comes out so good every time. Here's what I did...
1 can (15 oz) sweet yellow corn, drained
1 can (14.5 oz) Fire roasted crushed tomatoes (Muir Glen)
1 can (15 oz) black beans (drained and rinsed)
1 can (1 1/10 cup) Mild red enchilada sauce (Old El Paso)
4 chicken burgers, cooked and chopped (I used Simple Truth brand purchased at Target)
4 tbsp chicken base
1/4 tsp adobo seasoning (Goya)
1 cup frozen chopped kale/spinach blend (Costco)
1 tbsp agave nectar
1/2 yellow onion, chopped
1 tbsp olive oil
3 cups hot water
2 cups of prepared brown rice (I used the Minsley bowls found at Costco)
Putting it together:
First, cook your chicken burgers (I went this route because they are fast cooking and did not need to be thawed) in a skillet with the olive oil and chopped onions. Sprinkle adobo seasoning over them as they cook. Once fully cooked, chop the patties into small cubes, and place them with the onions from the skillet into a large saucepan or crock pot. Now for the easy part...place all of your other ingredients (corn, tomatoes, beans, enchilada sauce, water, chicken base, kale, agave and rice) into the pan and stir to combine. Bring to a simmer on medium heat (or high in your crock-pot) for about 15 minutes then reduce heat to low. It is ready to eat! This did well in the crock pot and was a hit at the church potluck, as well as at home! I hope you will enjoy this recipe and take advantage of the quick preparation when time is of the essence and hungry bellies are growling. Start to finish it only took about 30 minutes to prepare.
Makes about 8-1 cup servings: 266 cal, 18.1g protein 35.9g carbs 6.5g fat
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.