Cooking With Spoonies: Chicken Enchilada Soup

It’s been a week of fighting colds here.

Tuesday started with Scotty being sent home from work sick. The week continued with him also missing Wednesday and Thursday. We bundled up in jammies, downed the cold meds every 4-6 hours, and napped sporadically while attempting to hack up one or both of our lungs.

So it seemed like a great time to try a new soup recipe. Obviously.

CookingWithSpoonies

I found this gem on Pinterest and had been meaning to try it. When the time came, I realized I had only some of the ingredients, and other bits that I could substitute in. So here’s what I did.

For the chicken, I used some leftover taco chicken I had from earlier in the week. It was about 4 cups shredded, as well as a cup of leftover cooking liquid.

I only had a small can of green enchilada sauce, so I used that, the cooking liquid, and a single can of chicken broth for the base. I added all this and the chicken to my crockpot and cooked it on low for about 3 hours.

At that point, I bumped it up to high and added 1 package of cream cheese, cubed. I allowed this to cook for about an hour, then I added 2 cups of instant rice and 2 cups of frozen corn. (I’ll interject that the rice continues to puff up, so in the future, I will only add 1 cup. Otherwise it becomes more a dip and less a soup. Lessons learned.)

That cooked for about another 30 minutes and viola! Dinner is served.

ChickenEnchiladaSoup

We topped ours with a little shredded cheddar cheese and a dollop of sour cream, and served it with our favorite tortilla chips. It was warm, creamy, and just a tad spicy. The perfect meal for a sick day.

I hope you’ll give either version of this recipe a try. It’s crazy easy and absolutely a great meal for these cold, wintery nights.

Oh! And while I was attempting to hack up a lung, my first guest article for RheumatoidArthritis.com went live. Pop on over and see my tips for the loved ones and caregivers of an RA patient.

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