Need something easy on a lazy Saturday? Or after a hard day at work?
How about an almost instant soup?
The other day I made Chili Verde Turkey Meatloaf, but had about 2/3 of a large can of green enchilada sauce leftover in the fridge. If you ever have a partial can, you could also freeze the leftovers in a small plastic container, perfect for a recipe like this.
Grab a rotisserie chicken and a can of enchilada sauce, and dinner is almost made.
I must admit, I scrounged around the fridge for veggies that might be good in this soup. What follows is what I had on hand... you might have other stuff. Nothing wrong with canned tomatoes, or chopped carrots in this soup. Use your imagination...
Enchilada sauce has quite a bit of sodium, so you may not need much more in this recipe. Be sure to completely finish the soup before tasting and adding any more salt.
You could throw all this in the crock pot and let in cook on low for 6 hours, but really, you can do it on the stove top very quickly. I used a Costco rotisserie chicken for my re-cooked chicken. I love that chicken, I buy one almost every time I go there. It's my basic for my homemade easy chicken stock too.
1 1/2 cups Green enchilada sauce
3 cups chicken broth
2 cups diced chicken, cooked and shredded
1 cup onions
1/2 cup celery
1/2 cup red bell pepper
1 cup corn, fresh, frozen or roasted
1/2 cup cilantro
1 tsp cumin
Chili pepper flakes, optional
Saute the onions, celery and bell pepper, over medium heat, in the olive oil for about 5 minutes, until they start to soften.
Add the enchilada sauce and chicken broth, and increase heat to high. Bring to a boil, then add the chicken, spices and corn. Taste and adjust the seasonings to you liking. Reduce to a simmer, and let cook for another 5-10 minutes. It will thicken slightly as it reduces a bit.
Great on it's own, or you can add some topping suggestions:
- cheddar cheese
- sour cream
- chopped tomatoes
- green onions
- fresh cilantro
- minced jalapenos
- tortilla chips