Southwest Chicken Enchilada Soup

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Thanksgiving has come and gone.

And while Thanksgiving was leaving, our company was just coming!

It was a busy and fun weekend with The Nutcracker performances, friends and family, and getting back into the routine!

Because our schedule included many hours spent at the theater for our girl cherub dancing in The Nutcracker, I wanted to serve something easy to our friends who were staying at our house.

I found this recipe for soup and it sounded perfect. What caught my attention is that it wasn't a "brothy" chicken enchilada soup. I liked the thought of that!

What I wish I had known was that it wouldn't really be soup weather!
Oh well! We just turned on the air and pretended!

I'm going to give you the recipe as I made it. However, we decided while we were eating that it could have used a bit more "stuff" in it! I'll make that notation for you!

Then! You decide how you want to make it!

Southwest Chicken Enchilada Soup

1 onion, chopped
1 clove garlic, crushed
1 can chopped green chilies, undrained
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
8 oz cooked chicken, chopped (it called for 1 small can of chunk chicken . . . but I didn't use canned)
1 1/2 cups water
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp.cumin
1/4 tsp. ground black pepper
12 oz. Velvetta cheese, cubed

Place the onion, garlic, and next 10 ingredients into a crock pot. Turn on high and heat thoroughly, and until the onions are cooked.

About 30 minutes before serving, place the cubed Velvetta cheese in and stir to melt.

Serve with cornbread and a salad.

*I doubled this recipe, but didn't double the Velvetta and it was great!

**I would considering adding: corn, black beans, and/or hominy (all drained), diced tomatoes (drained), or chopped carrots.

Top with shredded cheese, crushed tortilla chips, and chopped avocado, if desired.

Comments

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