This chicken enchilada soup is the perfect comfort food.
While it might take a couple of hours of cooking time, it doesn't require much attention at all, perfect for a busy mom like Sarah of Fantastical Sharing of Recipes, my assigned blog for the Secret Recipe Club.
Sarah's blog is full of family friendly comfort food. She is a busy mom and Army wife (married to her high school sweetheart) taking care of two adorable kiddos.
Do you need recipes that are delicious, economical, and filling? Check out Sarah's blog. She's been blogging for three years and has an amazing index of recipes. It was really hard for me to choose what to make.
In the end, this chicken enchilada soup called my name. I needed something that I could make while multi-tasking, and this recipe was perfect. Mr. Kitchen loved it and came back for seconds.
The soup is pretty thick and hearty. We topped it with some Monterey Jack and served it with a salad and flour tortillas. I also think it would be good with cotija cheese, some cilantro, and freshly made corn tortilla strips.
This would also be a perfect substitute for chili if you are hosting a football watching party. It's also excellent for a potluck.
Chicken Enchilada Soup
Adapted from Fantastical Sharing of Recipes
3 large half chicken breasts, bone in, skins removed
5 cups chicken stock
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 C dried chopped onions
1 C uncooked long grain white rice
2 pints fresh or jarred salsa (I used mild fresh salsa). This salsa would be great if you want to make your own.
1 can black beans
1 can pinto or navy beans (I used pinto)
1 10 ounce can enchilada sauce
- Add the chicken breasts, chicken stock, cumin, chili powder, cayenne, and onions to a large Dutch oven and bring to a simmer.
- Simmer until the chicken is thoroughly cooked. You can check it with an instant read thermometer.
- Turn the burner off, remove the chicken breasts to a cutting board, and allow to cool slightly. Cut the chicken away from the bones and cut it into large bite sized pieces. Return the pieces to the pot.
- Add the rice, salsa, beans, and enchilada sauce and simmer for about 45 to 60 minutes, until the rice is fully cooked.