Wednesday, September 22, 2010
Spicy Chicken Enchilada Soup
2 cups chicken, cooked and cut into chunks
1 medium onion, chopped
1 can black beans
1 cup shredded pepper jack cheese
1 quart chicken broth
2 large chopped tomatoes OR 1 15 oz can of diced tomatoes
2 oz. canned diced green chilies
1 cup cream or whole milk ( I prefer cream ;)
2 cloves garlic, pressed or chopped finely
4 tablespoons butter
Into a large soup pot, maybe a 4 quart, saute the onion in the butter. When the onion is tender add the garlic, give it a stir then add the chicken broth right away. (If you want to use a crock pot this is when you start dumping everything into the crock then cook on high 4 hours just before serving add the cream and cheese.)
Now some tips:
I keep leftover cooked chicken in the freezer in 2 cup portions for soups or foldover sandwiches.
Green chilies come in 4 oz. cans so freeze the other 2 oz. for next time.
I really like glass containers but will use zip bags when I run out of glass.
If you have ideas for making meal prep easier please share them, I'm always on the look out for ways to make better meals faster.