Turning Deals Into Meals - Chicken Enchilada Soup

We had Chicken Enchilada Soup for dinner tonight, using the leftover rotisserie chicken from yesterday's dinner (Cajun Chicken Pasta). I originally came across the recipe on Pinterest, but I've adapted it a bit - adding and omitting ingredients, using homemade enchilada sauce instead of store bought. You'll find my altered recipe below. 

Chicken Enchilada Soup

Enchilada Sauce (will use some in soup, freeze the rest - great for real enchiladas)

Ingredients:

1/4 cup vegetable oil

1/4 cup chili powder

• 2 tablespoons self-rising flour
• 1 8 oz can tomato sauce
• 1 1/2 cups water
• 1/4 t cumin (more to taste)
• 1/4 t garlic powder (more to taste)
• 1/4 t onion powder
• salt to taste
• 
  
• Directions:
• • Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  • Stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth.
  • Continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Chicken Enchilada Soup


Ingredients:
3 T butter
3 T flour
½ cup chicken broth
2 cups milk
1 can black beans, rinsed and drained
1 can diced tomatoes with jalapeños or 1 can diced tomatoes
1 package frozen corn (10 oz)
½ cup onion, chopped
~ 10 ounces of enchilada sauce (can use can or see recipe above)
2 cups chopped rotisserie chicken
Optional Toppings: shredded cheese, sour cream, green onions, cilantro, avocado, tortilla chips


Directions:

• In a crockpot - combine drained beans, tomatoes, corn, and onion. Place chicken on top of the mixture. 

• Melt butter in a saucepan over medium-low heat. Add flour and continue to stir until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil, stirring constantly until it thickens. 

• In a large bowl, whisk together enchilada sauce and chicken broth mixture. Whisk in remaining milk until smooth and pour sauce mixture over ingredients in crock pot.

•  Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 

• Stir soup before serving. The soup can also be topped with cheese, avocado, sour cream, or crushed tortilla chips.

After this picture, I slopped on the toppings. :)

Even the baby enjoyed the meal. 

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This recipe is linked up at Dishing It Up Recipe Hop.