Chicken Enchilada Soup

When it comes to parenting, getting my child to eat can sometimes be a chore. However, if I make my favorite meals into a soup, he is guaranteed to eat it without complaint.  I know, go figure!  Just add a little chicken broth and BAM! it is like magic, and way easier than actually making a enchiladas.

Here’s what you will need

6 Cups Chicken broth

1 Can black beans rinsed

1 Can pinto beans rinsed

1 Can diced tomatoes

16 ounce can mild or medium diced green chili (two 8oz cans)

1/2 Cup heavy cream our sour cream (cashew milk or cream can also be used)

1 Tablespoon chili powder

1 Teaspoon cumin

1 Teaspoon paprika

1/2 Teaspoon garlic powder

2 Cooked and shredded Chicken Breasts

There are a few ways you can prep this soup.  If you need to set it and forget it, use a crock pot.  I used my sous vide to cook my chicken, but you can get the same affect by placing your chicken in a sanitized ziplock bag before dropping it into the crockpot with the rest of the ingredients.  Just season your chicken in the bag with a little bit of the seasonings listed above, add a tablespoon of butter to the bag and you will be all set.  This will prevent the chicken from drying out or becoming flavorless, overcooked rubber.  I used my Kitchenaid mixer to shred the chicken after it was cooked.  You can also use a fork to pull the chicken apart and shred it by hand.  Once you have removed the chicken from the bag, pour the excess liquid from the bag into the crockpot.  After shredding, toss the chicken in a hot pan to seer a bit.  Don’t cook too long, because you don’t want to dry it out.  The pan has to be pretty hot, to achieve this.  Ladle up your soup into individual servings.  Top with chicken and your choice of fresh tomatoes, cilantro and/or crushed tortilla chips.  I made my own chips by brushing a corn tortilla with oil and baking for a few minutes.  Once slightly browned, let cool and harden before you break it into smaller pieces.