Enchilada soup from scratch, oh so yummy & filling.
Cooking from scratch is much better tasting & healthier, plus you avoid things like MSG & other preservatives that are in canned cream of soups & sauces etc.
My kids love this soup & love helping make it, it is easily made & so perfect for a family dinner together or to take to a party or gathering. Everyone always loves it.
1 cup caned Black Beans, Rinsed And Drained (we use any dry beans & pre-soak & pre-cook them & freeze them for soups)
1 can (14.5 Oz.) Diced Tomatoes ( we use 1 or 2 whole dice fresh tomatoes or you can use these for a healthier alternative to canned)
1 package (10 Oz.) Frozen Corn (we have fresh frozen when we have it)
½ cups Onion, Chopped
1 cup sliced or diced black olives
½ cups Red Pepper, Diced (we tend to use red & green bell peppers)
1 cup Enchilada Sauce (I make my own recipe below, so much healthier & taste better too)
1 cup Caned Cream Of Chicken Soup (make my own cream of soup from recipe below, homemade is not full of toxins & taste so much better)
1-½ cup Milk ( I add part milk of choice & part chicken stock I keep on hand in the freezer)
4 Cups of cubed chicken breast (or other meat & I use leftover meat so cube it & add it, anything from beef, chicken, steak, pork, turkey on & on)
2 cups shredded organic Colby jack or cheese of choice
1 TBSP raw coconut oil
1 tsp. natural unrefined salt
1 tsp. organic black pepper
1 tsp of organic crushed red peppers
Several large potatoes diced.
More organic spices of choice
in a slow cooker/crock pot add beans, corn, peppers, chicken, coconut oil, spices & any optional items
Option, if needing to cook chicken you can do this: Place 2 chicken breasts on top of the mixture at this time & pull them out & shred or cube them later
In a large bowl, whisk together the cooled enchilada sauce and cream of soup (from recipes below). Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
About a 1/2 hour or an hour before done add cheese & tomatoes & stir in, (at this time cube or shred chicken breast if you added them whole & add them back to the soup)
Top with pepper jack cheese or other shredded cheese fresh-baked tortilla chips or tortilla chips from a bag, you can add things like sour cream cubed fresh avocado or guacamole and serve.
Note: if the soup is too thick for you, just add a little more milk or stock after it’s all cooked.
Cream of soup mix:
Here is my basic cream of soup mix Notice in the recipe I say I do not use bouillon that I use dripping (or saved stock)
1/4 cup organic (Non MSG) bouillon powder , if you have cubes you have to smash them up & mix in. (I do not use bouillon, I just add the drippings from whatever meat I cook that I make into a stock & add with the water when making the soup)
Mix in blender or food processor
For the equivalent of one can of condensed cream of soup, mix 1/3 cup dry mix with 1 1/4 cup water, stock, drippings or a water/stock/ drippings combo. I also usually add a small spoon of oil such as coconut oil or sesame oil
Cook until thick or make to desired thickness. Add shredded cooked chicken to make cream of chicken soup, add diced cooked mushrooms for cream of mushroom soup, add cooked diced broccoli for cream of broccoli soup etc
These homemade cream of soups can be added to meats as a gravy, added to stock to make a gravy or a cream of soup, can be added to baked casseroles, mac n cheese, or use in place of any cream of soup in recipes meats etc find your favorite uses
Note: if the soup is too thick for you, just add a little more milk or stock after it’s all cooked
The not made from Mix version:
A lot of times I just make my cream of as I go, I use the basics from the above recipe but just mix my stock/drippings with the flour/corn starch then add milk & water & seasonings whisking as it cooks & thickens.
1 tsp. of organic crushed or ground red pepper (or use chili powder if you prefer)
1/2 tsp. natural unrefined salt
1/4 tsp. organic cumin or organic turmeric (or both)
1/4 tsp. organic oregano
2 cups of your saved chicken stock
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings. Then gradually add in the chicken stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
To buy organic spices for these recipes go here
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