Wednesday, April 11, 2012

Chicken Enchilada Soup

There was a restaurant just across the river from me growing up.  It was in a dumpy little town (the town is getting better now) but the restaurant was AMAZING!

For very special occasions, we got to with my parents.  They were known for many things, including their homemade croutons, but another thing they were known for was there beef stew.  

Now I was a child that hated beef stew growing up, mostly because of all the vegetables stuck in there.  But this stew was Heaven in a bowl.  The flavor was fantastic and the best was pureed.  So all those vegetables were smooth and no textures issues from this girl.

When I saw this recipe I knew I definitely had to get it made soon.  Tons of delicious vegetables loaded in a savory broth and all pureed so the kiddos have no idea all the yumminess they are eating.  It turned out fantastic and all my kids loved it.  This is totally a new favorite!

Chicken Enchilada Soup

(click here for printable version)

8 cups low-sodium chicken broth
2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
1 (3.5 ounce) can chopped green chiles
1 large yellow onion, peeled and quartered
4 medium russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and cut into large chunks
3-4 cups butternut squash cubes (from about 1/2 of a medium butternut squash, peeled and cut)
3 cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream, light or regular
1 (8 ounce) can tomato sauce
2 cans white beans, like Great Northern, rinsed and drained
2 tbsp taco seasoning

1.  In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt and cumin. Bring the mixture to a boil and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20-30 minutes. If there doesn’t seem to be enough liquid for the vegetables/chicken to boil in, try adding in 1-2 cups water but don’t add too much extra liquid or the soup won’t be as thick as it should.

2.  Remove the chicken from the pot to a cutting board. Let it cool slightly before shredding or dicing. Ladle the remaining vegetables and broth into a blender (in several batches, if needed) and puree the broth and vegetables until smooth (I also add the beans to this step since my children won't eat them otherwise). It is very important to not overfill the blender since the mixture will be hot and will expand as it blends! Pour the pureed soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans (if you didn't add them earlier) and cooked chicken. Cook until heated through.

3.  Serve the soup with additional toppings: tortilla chips, sour cream, shredded cheese, tomatoes, avocado, pico de gallo or salsa, etc. Enjoy!

Source: Mel's Kitchen Cafe
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